元蘑营养成分在排湿热风烘干模式下的变化特征

Variation characteristics of nutritional components of Sarcomyxa edulisin hot air drying process by adding dehumidification function

中文关键词:  亚侧耳  热风烘干  含水量  总糖  蛋白质  总黄酮

英文关键词:Sarcomyxa edulis  hot-air drying  water content  total sugar  protein  total flavones

中文摘要:

      目的 利用具备压缩机排湿功能的热风烘干箱, 研究不同烘干模式对元蘑干制品的影响。方法 采用分别开闭压缩机抽湿功能, 研究不同温度下烘干至恒重的时长、烘干率和元蘑干制品含水量、蛋白质、总糖、总黄酮含量等营养指标的变化特征。结果 烘干温度对元蘑烘干时间、烘干率以及含水量、蛋白质、总糖、总黄酮含量存在显著影响。开启压缩机的排湿功能, 会更显著地缩短烘干时间, 减少干制品含水量、总糖含量, 降低干制品蛋白质损失和增加总黄酮含量, 特别是在高温环境下烘干(60 ℃以上)。结论 温度越高越有利于提升烘干效率, 但是高温会降低总蛋白质和总黄酮等营养指标含量, 建议使用具有压缩机排湿功能的热风烘干设备, 可以在一定程度上减少养分损失, 烘干温度控制在60~70 ℃为宜。

英文摘要:

      Objective To study the effects of different drying modes on dried products of Sarcomyxa edulis by using the hot-air drying oven with the function of compressor dehumidification. Methods The variation characteristics of drying time, drying rate, water content, protein, total sugar, total flavones of the dried conduct at different temperatures were studied by using the dehumidification function of on-off compressor. Results The temperature significantly affected the drying time, drying rate, and water content, protein, total sugar and total flavones of the dried products, and the drying time, water content, sugar content of dry products and the protein loss significantly reduced by turning on the moisture removal function of the compressor, while the total flavones content of dry products increased, especially at higher temperature (above 60 ℃). Conclusion Although the higher the temperature, the better the drying efficiency, the higher temperature will reduce the content of total protein and total flavones and other nutritional indicators. It is suggested that the use of hot-air drying equipment with compressor can reduce the nutrient loss to a certain extent, and the drying temperature should be controlled at 60-70 ℃.