Study On Color Protecting And Microwave Drying Technique Of Allium Ovalifolium Hand-Mazz

Allium ovalifolium Hand-Mazz is a kind of natural vegetable content a lots of nutrient substance which grow abroad several provinces of southwestern. The source of Allium ovalifolium Hand-Mazz is abundance, but it is hard to store and restrict the utilizing of it.In this paper determination some kinds of quality parameter, through the color protecting experiment probe into the causation of color protecting and study on the using of microwave drying technique to dry Allium ovalifolium Hand-Mazz and get a newmethod of how to utilize this resource.1 .The quality parameter of fresh Allium ovalifolium Hand-Mazz vegetable is: water content91.99%,totalash1.11g/100g,Vccontent91.89mg/100g,reducingsugarcontent1.15mg/1 00g, soluble protein content62.80mg/100g, acid content 344.55mg/100g, chlorophyl content 181.10mg/100g.The result of store experiment show that the temperature is the most important influence factor, 4 ℃ is good for quality of Allium ovalifolium Hand-Mazz.2.By using different blanching temperature, blanching times and soaking times which may affect the color of the natural vegetable were studied. The result showed that the best method to maintain green is to blanch the fresh vegetable in 90-95 ℃ water, for 80s, twenty minutes soaking.3.Chosen L₉(3⁴) orthogonal test ,By using 4 kinds of reagents and set 3 different concentration may affect the color of the natural vegetable were studied, The result showedthat the best optimal combination is 0.5%PA, 0.1 % Vc, 0.1 %CA, 0.2% ZnCl₂.4.By using different microwave power which may affect the moisture content , dryingvelocity and color of the natural vegetable through the process of microwave drying were studied. The result showed that the whole process of microwave drying could divided into 3 different period: the accelerating period , the constant drying rate period , the decelerating period, each of period has own characters. All in all, the accelerating period is short, most of the water was vaporized in constant drying rate period and the decelerating period is shortest, only occurred when the moisture content in a low area, meanwhile the times of different period change with the microwave power. Drying velocity, water content ,color parameters change along well with the microwave power, the higher microwave power will cause some parts of sample get brown.