Abstract
Compared with fresh chrysanthemum, drying, freeze-drying, 4 ℃ and -20 ℃storage of fresh chrysanthemum were used to study the effects of different processing and storage methods on the main chemical component of edible chrysanthemum. The results showed that the contents of main chemical component of edible Chrysanthemum were different for processing and storage in different way. Amino acid and chlorogenic acid contents of drying chrysanthemum were higher than those of the fresh chrysanthemum, while the other contents were obviously less than those the fresh chrysanthemum; soluble sugar content of freeze-drying chrysanthemum was higher than that of the fresh chrysanthemum. The comprehensive quality of chrysanthemum decreased obviously on 4 ℃and -20 ℃storage. In conclusion, fresh chrysanthemum is better as food. However, the drying was the suitable way to process and store the edible chrysanthemum from the perspective of safeguarding the main components.
Publication Date
5-28-2017
First Page
141
Last Page
144,177
DOI
10.13652/j.issn.1003-5788.2017.05.029
Recommended Citation
Yunyun, PAN; Qing, WANG; Cong, RAN; Kai, HOU; and Wei, WU
(2017)
"Effects of Processing and Storage methods on the Quality of Chrysanthemum,"
Food and Machinery: Vol. 33:
Iss.
5, Article 29.
DOI: 10.13652/j.issn.1003-5788.2017.05.029
Available at:
https://www.ifoodmm.cn/journal/vol33/iss5/29
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