不同干燥方式对豆腐柴叶干粉理化性质的影响

研究冷冻干燥、热风干燥和晒干3种不同干燥方式对豆腐柴叶干粉理化性质的影响。结果显示:不同干燥方式的色泽差异显著(P < 0.05)，热风干燥叶片亮度和绿度保持最好；干燥过的豆腐柴叶与未干燥过的相比，气味差异明显(总贡献率:99.62%)，干燥能消除其臭味；不同干燥方式的堆积密度、吸水指数和持油性差异显著(P < 0.05)，热风干燥堆积密度最小，为0.32 g/mL，吸水指数最大，为28.14 g/g，晒干组持油性最好，为1.78 g/g；乳化特性、果胶含量差异显著(P < 0.05)，冷冻干燥组乳化活性、乳化稳定性最好，分别为97.68%、90.04%，果胶质量分数最高，为25.77%。该研究结果将为豆腐柴叶的干燥及其加工利用提供参考。

Effect of Different Drying Methods on the Physical and Chemical Properties of Premna Microphylla Turcz Leaves Powder

The study evaluated the changes of the physical and chemical properties of Premna microphylla Turcz leaves powder after freezing drying, hot-air-drying and sun-drying respectively. The results show that the colors are significantly different (P < 0.05) under different drying methods. The hot-air-drying group has the best brightness and greenness. The difference of odor between the dried leaves and the undried leaves is significant (the total Variance:99.62%). It can be found that drying could eliminate the odor. The bulk density, water absorption index and oil holding capacity of different drying groups are significantly different (P < 0.05) under different drying methods.The hot-air-drying group has the smallest bulk density and the largest water absorption index, which are 0.32 g/mL and 28.14 g/g.The sun-drying group has the best oil holding capacity which is 1.78 g/g.The emulsion property and pectin content of different drying groups are significantly different (P < 0.05).The emulsion activity and emulsion stability of the freeze-drying group are the best, which are 97.68% and 90.04%, respectively. The pectin content is also the highest, at 25.77%. The results of this study will provide a reference for the drying and processing of Premna microphylla Turcz leaves.