Effects of Ultrasonic-assisted Blanching on the Color Quality of Dried Daylily Flower
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Abstract:
The effects of blanching and ultrasonic-assisted blanching on the color quality of dried daylily flower were studied. At temperatures of 70, 80, and 90 ℃, the daylily flowers were pretreated by blanching or ultrasonic-assisted blanching, and the browning degree; color; content of ascorbic acid, chlorophyll, and 5-hydroxymethylfurfural; and other quality indicators of the dried products were analyzed. The results showed that with increasing temperature and decreasing pretreatment time, the content of ascorbic acid and chlorophyll increased, browning degree and 5-hydroxymethylfurfural content decreased, and color was relatively preserved. Compared with the blanched products, the products treated with an ultrasound at a power density of 0.4 W/cm2 showed significantly higher content of ascorbic acid and chlorophyll, significantly lower (p<0.05) browning degree and 5-hydroxymethylfurfural content (p<0.05), and better color. The products treated using ultrasound at 0.4 W/cm2 and 90 ℃ showed the highest content of ascorbic acid and chlorophyll (0.4067 mg/g and 0.87 mg/g, respectively), obvious decreases (p<0.05) in browning degree and 5-hydroxymethylfurfural content, and the best color quality.
