食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
1期
62-67
,共6页
野葛%总色差%碘蓝值%营养全粉
野葛%總色差%碘藍值%營養全粉
야갈%총색차%전람치%영양전분
pueraria mirifica%total difference of color%iodine blue value%full nutrition powder
湖南安化的野葛资源丰富，质量虽好，但利用不足，优质资源浪费严重。通过单因素和正交试验，确定最佳护色剂，最佳的护色时间、护色温度以及蒸煮时间。安化野葛切片-热风干燥最佳工艺条件为：抗坏血酸0.35%，柠檬酸0.35%，偏重亚硫酸钠0.2%；护色时间45 min；蒸煮时间24 min；烘干温度55℃。安化产野葛全粉的葛根总黄酮含量达到7989.61 mg/kg，高于文献报道的数据。安化产野葛全粉营养丰富，品质好，具有广阔的开发利用前景。
湖南安化的野葛資源豐富，質量雖好，但利用不足，優質資源浪費嚴重。通過單因素和正交試驗，確定最佳護色劑，最佳的護色時間、護色溫度以及蒸煮時間。安化野葛切片-熱風榦燥最佳工藝條件為：抗壞血痠0.35%，檸檬痠0.35%，偏重亞硫痠鈉0.2%；護色時間45 min；蒸煮時間24 min；烘榦溫度55℃。安化產野葛全粉的葛根總黃酮含量達到7989.61 mg/kg，高于文獻報道的數據。安化產野葛全粉營養豐富，品質好，具有廣闊的開髮利用前景。
호남안화적야갈자원봉부，질량수호，단이용불족，우질자원낭비엄중。통과단인소화정교시험，학정최가호색제，최가적호색시간、호색온도이급증자시간。안화야갈절편-열풍간조최가공예조건위：항배혈산0.35%，저몽산0.35%，편중아류산납0.2%；호색시간45 min；증자시간24 min；홍간온도55℃。안화산야갈전분적갈근총황동함량체도7989.61 mg/kg，고우문헌보도적수거。안화산야갈전분영양봉부，품질호，구유엄활적개발이용전경。
Anhua county of Hunan Province is rich in pueraria resources, superior quality, but the use ratio is low, the phenomenon of waste is serious. With single fator and orthogonal experiment, ascentain best color protecting agent, best protecting time/temperature and cooking time. The best technology of making slice-hot air drying will be identified as: 0.35 % ascorbic acid, 0.35 % citric acid and 0.2 % sodium metabisulphite;protecting color time 45 min, cooking time 24 min, drying temperature 55 ℃.The content of kudzu root flavanone in Anhua Pueraria mirifica was reach to 7 989.61 mg/kg , higher than the data reported in literatures. Anhua Pueraria mirifica had rich nutrition and good quality, it had a broad prospect of development and utilization.
