Food and Fermentation Industries >

2021 , Vol. 47 >Issue 1: 193 - 197

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024544

Study on the characteristics, quality and color protection application of Dendrobium huoshanense flower during hot-air drying processes

  • DAI Yafeng ,
  • WANG Donghui ,
  • QING Pengcheng ,
  • WU Hao ,
  • ZONG Ruiye ,
  • MA Shaoshuai ,
  • GUO Xiaohui ,
  • WANG Zengli
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  • 1(Jiuxianzun Dendrobium huoshanense Co., Ltd., Lu’an 237000, China)
    2(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)

Received date: 2020-05-25

  Revised date: 2020-07-22

  Online published: 2021-02-03

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Abstract

The aim of the current study was to compare the effects of hot-air drying with different temperatures and the application of color protection on the quality of the Dendrobium huoshanense flower.The best hot-air drying condition was confirmed by comparing moisture ratio, drying rate and main biologically active components (polysaccharides, total phenol, flavonoids) of the Dendrobium huoshanense at different temperatures(50, 60, 70, 80 ℃)and further explore the effects of different color protection.The hot-air drying with 50 ℃ had the longest drying time while drying at 70 ℃ showed the lowest total phenol contents and drying at 80 ℃ showed the lowest contents of flavonoids.After fully consideration both of the drying efficiency and contents of bioactive ingredients, drying with 60 ℃ was selected as the best hot-air drying condition.Specifically, the drying time was 4.5 h drying at 60 ℃ and the contents of flavonoids, polysaccharides and total phenol of dried products were (10.94±0.10), (16.80±2.69) and (28.06±0.14) mg/g, respectively.Furthermore, after comparing the color protection effects from various color protection agents, we found the use of 0.5 g/L sodium erythorbate significantly improved the color quality of the Dendrobium huoshanense flower under drying at 60 ℃.The Dendrobium huoshanense flower was pretreated with 0.5 g/L sodium erythorbate and hot-air drying at 60 ℃ for 4.5 h had the best quality in color and bioactive ingredients.

Key words： Dendrobium huoshanense flower; hot-air drying; color quality; polysaccharides; total phenol; flavonoids

Cite this article

DAI Yafeng , WANG Donghui , QING Pengcheng , WU Hao , ZONG Ruiye , MA Shaoshuai , GUO Xiaohui , WANG Zengli . Study on the characteristics, quality and color protection application of Dendrobium huoshanense flower during hot-air drying processes[J]. Food and Fermentation Industries, 2021 , 47(1) : 193 -197 . DOI: 10.13995/j.cnki.11-1802/ts.024544

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