【摘要】 研究护色和热风干燥关键工艺对粉葛全粉品质的影响。以新鲜粉葛切片的色差值为指标,对氯化钠、抗坏血酸、柠檬酸3种单护色剂进行单因素试验并设计正交试验,得出最佳复合护色剂质量浓度和比例。以总黄酮含量、碘蓝值为指标,利用Box-Behnken响应面分析法对粉葛干燥的工艺参数进行优化。结果表明:粉葛切片最佳复合护色剂组合是2.5%氯化钠、0.4%柠檬酸与0.3%抗坏血酸,协同处理30 min,护色效果最佳;粉葛切片厚度2.5 mm,热风干燥温度、时间分别为56℃与8 h时,制得的粉葛全粉能够有效保留粉葛中的总黄酮、葛根素等功效成分,提高粉葛全粉的品质。更多还原

【Abstract】 Study the influence of key processes of color protection and hot air drying on the quality of the whole powder.Taking the color difference value of fresh Pueraria alba slices as the index,the single factor test and orthogonal test were carried out to obtain the best concentration and proportion of compound color protectants,including sodium chloride,ascorbic acid and citric acid.The Box-Behnken response surface analysis method was used to optimize the process parameters of Pueraria powder drying with the total flavonoids content and iodine blue value as indexes.The results showed that the best combination of compound color protectants was 2.5% sodium chloride,0.4% citric acid and 0.3% ascorbic acid,and the best color protection effect was achieved after 30 min of synergistic treatment.When the slice thickness of Pueraria pueraria was 2.5 mm,and the temperature and time of hot air drying were 56 ℃ and 8 h,respectively,the total flavonoids and Pueraria in the whole Pueraria powder could be effectively retained,and the quality of the whole Pueraria powder was improved.更多还原