食品工业科技2026，Vol.47Issue(18)：85-94,10.DOI:10.13386/j.issn1002-0306.2025080166
熟化方式对真空冷冻干燥淮山药粉品质特性的影响
Effects of Cooking Methods on the Quality Characteristics of Vacuum Freeze-dried Chinese Yam Powder
摘要
Abstract
To investigate the effects of two cooking methods,atmospheric steaming and boiling,on the quality characteris-tics of vacuum freeze-dried Chinese yam powder,this study used Chinese yam from Dalong,Puning,Guangdong Province as the raw material,samples were subjected to atmospheric steaming and boiling treatments,followed by vacuum freeze-drying and milling.The physicochemical properties,nutritional components,and antioxidant activities of uncooked,steamed,and boiled yam powders were compared.The results showed that cooking treatments significantly altered the physicochemical properties of the yam powder.Boiling treatment(10 min)efficiently destroyed the starch crystal structure through the liquid water medium,increasing the solubility to 30.87 g/100 g and significantly improving the reconstitution property.In contrast,steaming treatment(20 min),due to limited moisture exchange,more effectively retained nutrients such as protein(9.86 g/100 g),allantoin(2741.81 μg/mL),and crude polysaccharides(1.39 g/100 g).Both cooking methods led to significant reductions in total flavonoid and total polyphenol contents,with a more pronounced decrease observed in the steamed group.Regarding antioxidant activity,the boiled group exhibited significantly higher DPPH radical scav-enging activity and Fe2+chelating capacity than the steamed group,although both groups showed lower values than the uncooked samples.Despite exhibiting the highest antioxidant activity,the uncooked sample had significantly lower solu-bility than the cooked samples.This study demonstrates that boiling treatment is beneficial for enhancing the reconstitution properties of the product,while steaming treatment is more conducive to nutrient retention,providing a theoretical basis and technical options for the targeted processing of Chinese yam powder.关键词
淮山粉/熟化方式/真空冷冻干燥/淀粉糊化/冲调性能/抗氧化活性Key words
Chinese yam powder/cooking methods/vacuum freeze-drying/starch gelatinization/reconstitution property/antioxidant activity分类
轻工纺织引用本文复制引用
陈思悦,辛璇,张猛猛,白卫东,练妍,任文彬,汪薇..熟化方式对真空冷冻干燥淮山药粉品质特性的影响[J].食品工业科技,2026,47(18):85-94,10.基金项目
广东省省级科技计划项目——广东省中央引导地方科技发展资金(2024B0202010010) （2024B0202010010）
广东省农村科技特派员项目(KTP20240981) （KTP20240981）
广东省岭南特色食品科学与技术重点实验室项目(KA2104501) （KA2104501）
2025年仲恺农业工程学院大学生创新训练计划项目(202511347246). （202511347246）
