干燥方法对沙芥叶片品质的影响

研究自然干燥、真空干燥、鼓风干燥(40、60、80℃)3种干燥方法对沙芥干燥产品及复水后产品物理性质及营养成分的影响。结果表明:不同干燥方法处理的沙芥叶的物理性质及营养成分与鲜叶有较大差异,在物理性质方面,真空干燥叶片复水率显著高于其它处理(p<0.05);在营养成分方面,真空干燥条件下沙芥叶片与其复水后叶片的游离氨基酸、VC、可溶性蛋白含量均高于其它干燥方法。综上所述,真空干燥对沙芥叶片营养成分的破坏最小,复水性好而且干燥时间较短,是一种较好的沙芥叶片干制品的制备方法。 

Effects of drying methods on quality of leaves in Pugionium cornutum ( L.) Gaertn.

Air-drying, vacuum drying and blasting drying with different temperature ( 40, 60 and 80 ℃) were compared on the quality of dried and rehydrated leaves of Pugionium cornutum ( L.) Gaertn. and the physical characteristic and nutrition component were investigated.The results showed that obvious differences of physical properties and nutrient contents were found between treated leaves with different drying methods and fresh leaves.In the aspect of physical properties, the rehydration rate of leaves in vacuum drying was significantly higher than that of other treatments ( p < 0.05) .In terms of nutrients, the amino acid, VCand soluble protein content of dried and rehydrated leaves products in vacuum drying were higher than other drying methods ( p < 0.05) .In a word, the vacuum drying did the least harm to the nutrients of leaves and had better reconstituability.It was the better method which had better quality and shorter times for processing.