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为进一步提高玛咖干燥效率和品质,本研究主要考察并优化了干燥前处理、干燥时间和干燥温度等工艺参数。结果表明,经蒸制或高温热风杀青处理后再干燥,玛咖的外观品质和营养成分含量(可溶性浸出物、淀粉、蛋白质和多糖)显著降低。玛咖的最佳干燥工艺为:在30℃条件下干燥30 h后,以每6 h升温2℃的速度升至48℃,再以每6 h升1℃的速度升至55℃,直至玛咖含水率≤13%,总耗时126 h。以该工艺干燥所得玛咖外观色泽好,整体形变小,表皮褶皱浅。蛋白质、花青素和多糖的含量分别为6.60%、1.42%和3.57%。
In order to further improve the drying efficiency and quality of maca, this study mainly investigated and optimized the process parameters such as pre-drying, drying time and drying temperature. The results showed that the apparent quality and nutritional content of maca (soluble extract, starch, protein and polysaccharide) were significantly decreased after steaming or hot air drying. The best drying process of maca is drying at 30 ℃ for 30 h, raising the temperature to 48 ℃ at a rate of 2 ℃ every 6 h and increasing to 55 ℃ at a rate of 1 ℃ every 6 h. Coffee moisture content ≤ 13%, the total time-consuming 126 h. Maca obtained by drying the process of good color appearance, the overall deformation of small, shallow epidermal folds. The content of protein, anthocyanin and polysaccharide were 6.60%, 1.42% and 3.57% respectively.