摘要
采用纯净水、臭氧水和果蔬清洗剂对食用玫瑰进行干燥前的清洗预处理,探究清洗对食用玫瑰理化特性及洗后热风干燥的影响.结果表明:果蔬清洗剂清洗后玫瑰总色差和褐变系数分别减小了30.82%和12.52%,与纯净水和臭氧水清洗相比获得的食用玫瑰外观品质最佳;与纯净水清洗相比,臭氧水和果蔬清洗剂清洗后热风干燥的最大速率分别提升19.23%~39.23%和27.59%~38.38%,复水能力提高了3.32%~5.69%和0.57%~2.46%,营养成分保留量增加.
In this study,pure water,ozone water,and fruit and vegetable detergent were used to wash roses before drying to investigate the effects of washing pretreatment on the physicochemical properties of edible roses after washing and hot air drying.The results showed that:the total color difference and browning coefficient of roses were reduced by 30.82% and 12.52%respectively after washing by fruit and vegetable cleaners,and the edible roses obtained were of the best appearance quality compared with those washed by pure water and ozonated water.The maximal rate of hot-air drying after washing by ozonated water and fruit and vegetable cleaners was enhanced by 19.23%~39.23% and 27.59%~38.38% respectively compared with those washed by pure water,the rehydration capacity increased by 3.32%~5.69% and 0.57%~2.46%,and the retention of nutrients increased.
作者
张文香
李国良
李明
邓智涵
ZHANG Wenxiang;LI Guoliang;LI Ming;DENG Zhihan(School of energy and Environment Science,Yunnan Normal University,Kunming 650500,China;School of Physics and Electronic Information,Yunnan Normal University,Kunming 650500,China)
出处
《云南师范大学学报（自然科学版）》
2024年第4期1-5,共5页
Journal of Yunnan Normal University:Natural Sciences Edition
基金
国家自然科学基金资助项目(51966019).
关键词
食用玫瑰
清洗预处理
理化特性
热风干燥
品质
Edible rose
Washing pretreatment
Physicochemical properties
Hot air drying
Quality
作者简介
张文香(1998-),女,云南大理人,硕士研究生,主要从事农产品干燥技术方面研究;通讯作者:李国良.E-mail:lglynnu@126.com.
