食品与发酵工业2018，Vol.44Issue(2)：121-128,8.DOI:10.13995/j.cnki.11-1802/ts.014891
不同干燥方式与粉碎粒度对玛咖活性成分和气味影响的研究
Effects of drying methods and grinding size on the bioactive components and smell of Maca
摘要
Abstract
The effects of dry methods such as natural drying,hot air drying,freeze drying,vacuum drying and microwave drying on the contents of glucosinolate,macamides and macaenes were studied.200 mesh,500 mesh,800 mesh and 1 000 mesh superfine powders were prepared by ultrafine grinding technology.The sensory odor and surface particle properties were evaluated by electronic nose and scanning electron microscopy.The results showed that natural drying and hot air drying kept glucosinolate and enriched macamide in maca,and had a better odor.Therefore,it was an ideal drying method.Ultrafine grinding preserves glucosinolate while improving the sensory odor,but does not help macamides enrichment.关键词
玛咖/超微粉碎/干燥工艺/芥子油苷/玛咖酰胺Key words
maca/ultrafine grinding drying process/glucosinolate/macamide引用本文复制引用
李爱民,段盛林,夏凯,郝俊冉,温霖,苑鹏,党艳婷,赵可心,李志军,高晓冬..不同干燥方式与粉碎粒度对玛咖活性成分和气味影响的研究[J].食品与发酵工业,2018,44(2):121-128,8.基金项目
北京市科技计划项目(D171100001917003) （D171100001917003）
马铃薯主食加工装备研究及特膳食品开发项目 （）
