期刊论文

Comprehensive optimization of modified technology of Polygonatum odoratum whole powder by AHP-CRITIC weighted evaluation

Yang, Y.;Zheng, H.

中文

食品与发酵工业

0253-990X

2021

47

5

138-146

10.13995/j.cnki.11-1802/ts.025094

2019:湖南省现代农业产业体系建设项目 2018YSTY03:湖南省药食同源功能性食品工程技术研究中心开放基金

本校为第一机构

为改善玉竹全粉产品的功能特性,提升玉竹应用价值,考察不同改性方法对玉竹全粉品质的影响。以玉竹全粉(QO)为原料,探究超微粉碎(WO) 、湿热处理结合冷冻干燥(RL) 、湿热处理结合热风干燥(RR)及复合酶解(MO)等改性工艺对玉竹全粉物性、有效成分和体外抗氧化能力的影响,并运用AHP-CRITIC权重分析法对玉竹全粉固体饮料进行综合评价,优选符合特定应用的玉竹全粉改性工艺。湿热改性玉竹全粉的流动性及冲调性均有显著改善(P < 0.05),但色泽较差,各有效成分含量及体外抗氧化能力均有显著增加(P < 0.05);复合酶改性玉竹全粉的冲调性及吸湿性显著改善(P < 0.05),产品色泽较好,各有效成分含量及·OH清除能...

In order to improve the functional properties and application value of Polygonatum odoratum whole powder, the effects of different modification methods on the quality of P. odoratum whole powder were investigated. Using P. odoratum whole powder(QO) as raw material, the effects of ultrafine grinding technology(WO), wet-heat treatment combined with freeze-drying(RL), wet-heat treatment combined with hot-air drying(RR) and compound enzymatic hydrolysis(MO) on the physical properties, effective components and in vitro antioxidant ability of P. odor...