杭白菊干制工艺优化及产品商品性评价
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摘要
为了优化干制杭白菊的方法,设置了10种干制工艺,并对3种形态杭白菊进行了商品性评价。结果表明,800 W微波炉高火杀青3 min+烘干4 h(45℃)对花瓣完全舒展的杭白菊干制效果最好;800 W微波炉高火杀青3 min+晾干2 d对花瓣舒展平直、花心有70%～80%成散开的杭白菊干制效果最好;800 W微波炉中低火干燥7 min对花瓣直立、未舒展的杭白菊干制效果最好。该3种干制方法获得的杭白菊干制产品形态整齐,品质优良,花瓣不易掉落,泡茶后茶水汤色通透、馨香扑鼻、口感甘醇,后期储藏没有霉变,干制时间合适,有效成分含量较高,可用于中试生产。此外,花瓣舒展平直、花心有70%～80%散开的杭白菊泡茶后感官评价效果最佳,建议采摘时以该阶段为主要收获对象。
To optimize the method of dry Chrysanthemum morifolium production, ten different dry processes were set up in this experiment, and the corresponding products were evaluated for their commercial properties. The results showed that microwave oven sterilization for 3 min(800 W microwave oven high fire)and drying for 4 hours(45 ℃)had the best drying effect on Chrysanthemum morifolium with fully stretched petals. Drying Chrysanthemum morifolium in 800 W microwave oven for 3 min and drying for 2 d had the best effect on petals stretching and flower hearts spreading 70%-80%. Drying Chrysanthemum morifolium with erect petals and unexpanded petals under low temperature for 7 min in 800 W microwave oven had the best drying effect. The above-mentioned Chrysanthemum morifolium products are neat in shape and of high quality, and the petals are not easy to drop. After tea-soaking, the soup is transparent, fragrant and sweet, the goods has no mildew in later storage, the drying time is appropriate, the content of active ingredients is higher, so it can be used for pilot production. In addition, the effect of sensory evaluation was the best, when the petals were stretched straight and the flower heart was scattered with 70%-80% of Chrysanthemum morifolium tea. It is recommended that this stage is be the main harvesting object in harvesting.
To optimize the method of dry Chrysanthemum morifolium production, ten different dry processes were set up in this experiment, and the corresponding products were evaluated for their commercial properties. The results showed that microwave oven sterilization for 3 min(800 W microwave oven high fire)and drying for 4 hours(45 ℃)had the best drying effect on Chrysanthemum morifolium with fully stretched petals. Drying Chrysanthemum morifolium in 800 W microwave oven for 3 min and drying for 2 d had the best effect on petals stretching and flower hearts spreading 70%-80%. Drying Chrysanthemum morifolium with erect petals and unexpanded petals under low temperature for 7 min in 800 W microwave oven had the best drying effect. The above-mentioned Chrysanthemum morifolium products are neat in shape and of high quality, and the petals are not easy to drop. After tea-soaking, the soup is transparent, fragrant and sweet, the goods has no mildew in later storage, the drying time is appropriate, the content of active ingredients is higher, so it can be used for pilot production. In addition, the effect of sensory evaluation was the best, when the petals were stretched straight and the flower heart was scattered with 70%-80% of Chrysanthemum morifolium tea. It is recommended that this stage is be the main harvesting object in harvesting.
引文
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[13]朱福荣.地理标志产品杭白菊[J].中国标准化,2008(7):70-71.
[14]艾小钰,高玮,黄霞,等.不同茶饮产品的抗氧化能力分析及感官评价[J].食品工业科技,2015,36(20):164-167.
[15]刘玉芳,杨春,谭少波,甘春萍.杭白菊在不同存放条件下生化成份变化与感观品质的关系[J].广西农学报,2006(2):10-12.
[16]杨俊,蒋惠娣,戈震,等.杭白菊绿原酸及其他成分的含量在采摘期中的动态变化[J].中国药学杂志,2003,38(11):833-836.
[17]邹德进,吴清华,张劲,等.微波烘干菊花的试验与研究[J].粮油加工与食品机械,1999(3):9.
[18]王凤兰,郭斯雯,黄子锋.菊花的干燥与覆膜研究[J].安徽农业科学,2009,37(13):5943-5944.
[19]侯芳洁,王乾,宋军娜,等.不同加工方法对祁菊中绿原酸含量的影响[J].时珍国医国药,2016(5):1115-1117.
[20]许冰冰.茶用菊品种的筛选与评价[D].南京:南京农业大学,2014.
[21]任磊.山西忻州地区林地茶菊高产栽培技术模式研究[D].太谷:山西农业大学,2015.
[2]夏胜平.桐乡市杭白菊产业现状及产业化发展对策研究[D].杭州:浙江大学,2008.
[3]刘瑜新,张丽,康文艺.开封产紫白菊花脂溶性成分研究[J].中国药业,2009,18(8):24-25.
[4]欧阳晓龙.野菊花的干燥工艺:功能性枕头的开发[J].重庆工贸职业技术学院学报,2007(4):23-27.
[5]张晓辛,肖宏儒,曹曙明,等.利用微波-气流组合干燥技术干燥菊花的试验研究[J].农业工程学报,2000,16(4):129-131.
[6]李晓冬,刘鸿雁,胡柏松,等.黄菊真空薄层干燥特性研究[J].安徽农业科学,2010,38(20):10895-10897.
[7]刘涛.高温热泵干燥系统在菊花烘干中的应用研究[D].南昌:南昌大学,2015.
[8]黄风格,贠嫣茹,卫世乾.菊花干制工艺研究[J].南阳师范学院学报,2012,11(6):41-46.
[9]陈瑞生,陈相银,张露露.杭白菊的采收加工[J].首都食品与医药,2012,19(11):48.
[10]任源,余永昌,李春英,等.菊花微波杀青及干燥工艺的研究[J].保鲜与加工,2017(1):29-33.
[11]张慧.菊花栽培技术及采收加工[J].安徽农学通报,2015,21(18):66-67.
[12]周丽,龚佳,段莹,等.传统杭白菊(朵菊)和胎菊的品质比较[J].食品工业,2014,35(10):236-240.
[13]朱福荣.地理标志产品杭白菊[J].中国标准化,2008(7):70-71.
[14]艾小钰,高玮,黄霞,等.不同茶饮产品的抗氧化能力分析及感官评价[J].食品工业科技,2015,36(20):164-167.
[15]刘玉芳,杨春,谭少波,甘春萍.杭白菊在不同存放条件下生化成份变化与感观品质的关系[J].广西农学报,2006(2):10-12.
[16]杨俊,蒋惠娣,戈震,等.杭白菊绿原酸及其他成分的含量在采摘期中的动态变化[J].中国药学杂志,2003,38(11):833-836.
[17]邹德进,吴清华,张劲,等.微波烘干菊花的试验与研究[J].粮油加工与食品机械,1999(3):9.
[18]王凤兰,郭斯雯,黄子锋.菊花的干燥与覆膜研究[J].安徽农业科学,2009,37(13):5943-5944.
[19]侯芳洁,王乾,宋军娜,等.不同加工方法对祁菊中绿原酸含量的影响[J].时珍国医国药,2016(5):1115-1117.
[20]许冰冰.茶用菊品种的筛选与评价[D].南京:南京农业大学,2014.
[21]任磊.山西忻州地区林地茶菊高产栽培技术模式研究[D].太谷:山西农业大学,2015.