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滇黄精风味果脯的制备及工艺优化
龚四丽1，2，管彦辉1，2，杨国琴1，2，伯年国1，2，王藤1，2，沙艮1，2，官已青1，2，杨迪涵1，2，单薰元1，2，马燕1，2，赵明1，2，3*
(1.云南农业大学茶学院，云南昆明 650201；2.云南农业大学云南省药用植物生物学重点实验室，西南中药材种质创新与利用国家地方联合工程研究中心，云南昆明 650201；3.云南特色植物提取实验室，云南昆明 650106)
Preparation and Process Optimization of Flavored Preserved Fruit of Polygonatum kingianum
GONG Sili1，2，GUAN Yanhui1，2，YANG Guoqin1，2，BAI Nianguo1，2，WANG Teng1，2，SHA Gen1，2，GUAN Yiqing1，2，YANG Dihan1，2，SHAN Xunyuan1，2，MA Yan1，2，ZHAO Ming1，2，3*
(1.College of Tea Science，Yunnan Agricultural University，Kunming 650201，Yunnan，China；2.The Key Laboratory of Medicinal Plant Biology of Yunnan Province，National&Local Joint Engineering Research Center on Germplasm Innovation&Utilization of Chinese Medicinal Materials in Southwestern China，Yunnan Agricultural University，Kunming 650201，Yunnan，China；3.Yunnan Characteristic Plant Extraction Laboratory，Kunming 650106，Yunnan，China)
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投稿时间：2024-10-14
中文摘要: 以滇黄精为原料，通过正交试验优化加工工艺，开发零糖添加的滇黄精果脯。通过正交试验优化滇黄精炮制过程中蒸制时间、焖制时间和炮制次数，以感官评分作为评价指标，得到最佳工艺条件，并测定加工样品的多糖和皂苷含量。结果表明，最优工艺条件：鲜滇黄精切片厚度0.6 cm，黄酒与滇黄精液料比为1∶2（mL/g），浸润5～10 h，100 ℃温度下蒸制6 h、焖制8 h，55 ℃干燥10 h、再浸润30～120 min；蒸制、焖制、烘干、浸润过程重复6次。此条件下加工的滇黄精果脯乌黑油润、软糯香甜，且该工艺适用于曲靖、泸西、普洱、保山等产地的滇黄精加工；多糖、皂苷含量分别为4.5%～9.5%、4.1%～5.7%。在第6次炮制前加入玫瑰干花、陈皮、枸杞、甘草等辅料，可开发4种复合风味果脯。
Abstract:Using Polygonatum kingianum as raw material，a sugar-free preserved fruit was developed by optimizing the processing technology through an orthogonal experiment. Three factors in the processing of P.kingianum—steaming time，holding time after steaming，and number of processing cycles—were optimized using an orthogonal experimental design，with sensory evaluation scores as the assessment index to determine the optimal processing conditions. The polysaccharide and saponin content of the processed samples was also determined. The results indicated that the optimal conditions were as follows：fresh P. kingianum slices with a thickness of 0.6 cm；a liquid-to-solid ratio of yellow rice wine to P. kingianum of 1∶2（mL/g）；soaking for 5-10 h；steaming at 100 ℃for 6 h and then holding for 8 h；drying at 55 ℃for 10 h；and subsequent soaking for 30-120 min.The steaming，holding，drying，and soaking steps were repeated six times.The preserved fruit processed under these conditions exhibited a black，glossy appearance with a soft，glutinous，and sweet taste.This processing method was suitable for P. kingianum from Qujing，Luxi，Pu'er，and Baoshan. The polysaccharide and saponin content ranged from 4.5% to 9.5% and 4.1% to 5.7%，respectively. Furthermore，four types of compound-flavored preserved fruits were developed by adding auxiliary ingredients（dried rose petals，dried tangerine peel，goji berries，and licorice）prior to the sixth processing cycle.
文章编号：202604013 中图分类号： 文献标志码：
基金项目:云南省科技厅科技计划项目（202402AE090011、202304BT090024）；云南特色植物提取实验室自主研究项目（2022YKZY001）
| 作者 | 单位 |
| 龚四丽 | 1.云南农业大学茶学院,云南昆明 650201；2.云南农业大学云南省药用植物生物学重点实验室,西南中药材种质创新与利用国家地方联合工程研究中心,云南昆明 650201； |
| 管彦辉 | 1.云南农业大学茶学院,云南昆明 650201；2.云南农业大学云南省药用植物生物学重点实验室,西南中药材种质创新与利用国家地方联合工程研究中心,云南昆明 650201； |
| 杨国琴 | 1.云南农业大学茶学院,云南昆明 650201；2.云南农业大学云南省药用植物生物学重点实验室,西南中药材种质创新与利用国家地方联合工程研究中心,云南昆明 650201； |
| 伯年国 | 1.云南农业大学茶学院,云南昆明 650201；2.云南农业大学云南省药用植物生物学重点实验室,西南中药材种质创新与利用国家地方联合工程研究中心,云南昆明 650201； |
| 王藤 | 1.云南农业大学茶学院,云南昆明 650201；2.云南农业大学云南省药用植物生物学重点实验室,西南中药材种质创新与利用国家地方联合工程研究中心,云南昆明 650201； |
| 沙艮 | 1.云南农业大学茶学院,云南昆明 650201；2.云南农业大学云南省药用植物生物学重点实验室,西南中药材种质创新与利用国家地方联合工程研究中心,云南昆明 650201； |
| 官已青 | 1.云南农业大学茶学院,云南昆明 650201；2.云南农业大学云南省药用植物生物学重点实验室,西南中药材种质创新与利用国家地方联合工程研究中心,云南昆明 650201； |
| 杨迪涵 | 1.云南农业大学茶学院,云南昆明 650201；2.云南农业大学云南省药用植物生物学重点实验室,西南中药材种质创新与利用国家地方联合工程研究中心,云南昆明 650201； |
| 单薰元 | 1.云南农业大学茶学院,云南昆明 650201；2.云南农业大学云南省药用植物生物学重点实验室,西南中药材种质创新与利用国家地方联合工程研究中心,云南昆明 650201； |
| 马燕 | 1.云南农业大学茶学院,云南昆明 650201；2.云南农业大学云南省药用植物生物学重点实验室,西南中药材种质创新与利用国家地方联合工程研究中心,云南昆明 650201； |
| 赵明 | 1.云南农业大学茶学院,云南昆明 650201；2.云南农业大学云南省药用植物生物学重点实验室,西南中药材种质创新与利用国家地方联合工程研究中心,云南昆明 650201；3.云南特色植物提取实验室,云南昆明 650106 |
| Author Name | Affiliation |
| GONG Sili | 1.College of Tea Science,Yunnan Agricultural University,Kunming 650201,Yunnan,China；2.The Key Laboratory of Medicinal Plant Biology of Yunnan Province,National&Local Joint Engineering Research Center on Germplasm Innovation&Utilization of Chinese Medicinal Materials in Southwestern China,Yunnan Agricultural University,Kunming 650201,Yunnan,China； |
| GUAN Yanhui | 1.College of Tea Science,Yunnan Agricultural University,Kunming 650201,Yunnan,China；2.The Key Laboratory of Medicinal Plant Biology of Yunnan Province,National&Local Joint Engineering Research Center on Germplasm Innovation&Utilization of Chinese Medicinal Materials in Southwestern China,Yunnan Agricultural University,Kunming 650201,Yunnan,China； |
| YANG Guoqin | 1.College of Tea Science,Yunnan Agricultural University,Kunming 650201,Yunnan,China；2.The Key Laboratory of Medicinal Plant Biology of Yunnan Province,National&Local Joint Engineering Research Center on Germplasm Innovation&Utilization of Chinese Medicinal Materials in Southwestern China,Yunnan Agricultural University,Kunming 650201,Yunnan,China； |
| BAI Nianguo | 1.College of Tea Science,Yunnan Agricultural University,Kunming 650201,Yunnan,China；2.The Key Laboratory of Medicinal Plant Biology of Yunnan Province,National&Local Joint Engineering Research Center on Germplasm Innovation&Utilization of Chinese Medicinal Materials in Southwestern China,Yunnan Agricultural University,Kunming 650201,Yunnan,China； |
| WANG Teng | 1.College of Tea Science,Yunnan Agricultural University,Kunming 650201,Yunnan,China；2.The Key Laboratory of Medicinal Plant Biology of Yunnan Province,National&Local Joint Engineering Research Center on Germplasm Innovation&Utilization of Chinese Medicinal Materials in Southwestern China,Yunnan Agricultural University,Kunming 650201,Yunnan,China； |
| SHA Gen | 1.College of Tea Science,Yunnan Agricultural University,Kunming 650201,Yunnan,China；2.The Key Laboratory of Medicinal Plant Biology of Yunnan Province,National&Local Joint Engineering Research Center on Germplasm Innovation&Utilization of Chinese Medicinal Materials in Southwestern China,Yunnan Agricultural University,Kunming 650201,Yunnan,China； |
| GUAN Yiqing | 1.College of Tea Science,Yunnan Agricultural University,Kunming 650201,Yunnan,China；2.The Key Laboratory of Medicinal Plant Biology of Yunnan Province,National&Local Joint Engineering Research Center on Germplasm Innovation&Utilization of Chinese Medicinal Materials in Southwestern China,Yunnan Agricultural University,Kunming 650201,Yunnan,China； |
| YANG Dihan | 1.College of Tea Science,Yunnan Agricultural University,Kunming 650201,Yunnan,China；2.The Key Laboratory of Medicinal Plant Biology of Yunnan Province,National&Local Joint Engineering Research Center on Germplasm Innovation&Utilization of Chinese Medicinal Materials in Southwestern China,Yunnan Agricultural University,Kunming 650201,Yunnan,China； |
| SHAN Xunyuan | 1.College of Tea Science,Yunnan Agricultural University,Kunming 650201,Yunnan,China；2.The Key Laboratory of Medicinal Plant Biology of Yunnan Province,National&Local Joint Engineering Research Center on Germplasm Innovation&Utilization of Chinese Medicinal Materials in Southwestern China,Yunnan Agricultural University,Kunming 650201,Yunnan,China； |
| MA Yan | 1.College of Tea Science,Yunnan Agricultural University,Kunming 650201,Yunnan,China；2.The Key Laboratory of Medicinal Plant Biology of Yunnan Province,National&Local Joint Engineering Research Center on Germplasm Innovation&Utilization of Chinese Medicinal Materials in Southwestern China,Yunnan Agricultural University,Kunming 650201,Yunnan,China； |
| ZHAO Ming | 1.College of Tea Science,Yunnan Agricultural University,Kunming 650201,Yunnan,China；2.The Key Laboratory of Medicinal Plant Biology of Yunnan Province,National&Local Joint Engineering Research Center on Germplasm Innovation&Utilization of Chinese Medicinal Materials in Southwestern China,Yunnan Agricultural University,Kunming 650201,Yunnan,China；3.Yunnan Characteristic Plant Extraction Laboratory,Kunming 650106,Yunnan,China |
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