期刊论文

中文

食品与机械

1003-5788

2024

40

02

184-191

10.13652/j.spjx.1003.5788.2023.60173

2022-67:湖南省现代农业产业技术体系建设专项

本校为第一机构

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。

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 t...