挤压蒸煮改性黄精粉的制备及品质评价

目的:提高黄精食用及功能品质。方法:以冻干鲜黄精粉为原料对照品，九蒸九晒黄精粉为工艺对照品，分析比较挤压蒸煮黄精粉的人体感官、电子感官、色度、流动性、冲调性、浸出物、总多糖和总皂苷含量等质量特性。结果:挤压蒸煮可有效消除鲜黄精的不良口感，改善黄精粉的色泽和流动性。与九蒸九晒黄精粉相比，挤压蒸煮黄精粉的总多糖和总皂苷含量显著增加，增幅分别为49.27%,69.10%。结论:挤压蒸煮能有效改善黄精的食用品质和功能特性，提高工艺的可控性和稳定性。

Preparation and quality evaluation of Polygonati rhizoma modified powder by extrusion cooking

Objective: This study aimed to improve the functional characteristics of Polygonati rhizoma （PR）. Methods: Using the freeze-dried fresh PR and nine-steam-nine-bask processing PR as control products, the study comprehensively compared and analyzed human sensory, electronic sensory, color, fluidity, dissolving ability, extract content, total polysaccharide content and total saponin content in PR powder modified by extrusion cooking. Results: Extrusion cooking effectively eliminated the bad taste and improved the color and fluidity of PR powder. Compared with the nine-steam-nine-bask processing, extrusion cooking significantly increased the total polysaccharide content and total saponin content, with increase rates of 49.27% and 69.10%, respectively. Conclusion: Extrusion cooking can effectively improve the functional characteristics of PR, and enhance the controllability and stability of processing quality.