Key Processing Technology And Application Of Asparagus Powder

Asparagus, a liliaceous plant, is called the king of vegetables in the international market. It is loved by consumers due to its function such as anti-cancer, immune regulation and reducing blood lipid. At present,the main asparagus products of our country are canned asparagus and quick-frozen asparagus. During processing, about 30%- 40% of asparagus scraps are not be used, which causes a lot of waste. Therefore, it has a great significant influence on the development of asparagus industry by studying the comprehensive utilization of asparagus scraps. In this study, blanching, enzymatic hydrolysis and the drying process of asparagus scraps was investigated to determine the key processing technology and application of asparagus powder as food ingredients. The main results were as follows:1. Blanching research showed that the microwave blanching was superior to the hot water blanching and steam blanching in terms of POD activity and the contents of flavonoids, total sugar, total phenol, saponin and SDF, suggesting that microwave blanching was the optimum.2. The cellulose compound enzyme digestion can improve the content of(SDF) of asparagus. By single factor test and Box- Behnken test, it is concluded that the optimum conditions of cellulose compound enzyme digestion were 0.11% of the composite enzyme addition amount, 1.6 h, 60℃ and pH 5.6, under these conditions, asparagus soluble dietary fiber content was 61.4300 mg/g.3. Drying results showed that the effect of different drying methods on functional components in asparagus was different. The contents of flavonoids, total sugars, total phenolics, saponins and SDF in samples by vacuum freeze-drying were better than by hot-air and microwave drying. Therefore, the optimum drying method was vacuum freeze-drying method.4. Adding asparagus powder to flour affected the rheological properties of dough. Adding asparagus powder could improve powder characteristics and tensile properties of dough. These suggested that asparagus powder was feasible for adding to flour product.5. When added to the bread, asparagus powder could improve the color of bread, and effectively keep the bread quality and structure characteristics, improve the sensory quality of bread and increase the taste of bread. By comparing the impacts of adding asparagus powder on bread indicators, the optimum adding amount in bread was 3%.6. Adding asparagus powder could decrease the broken rate of noodles, improve noodle color, toughness, hardness and elasticity. It could increase the chewiness of the raw noodle, and improve noodle cooking quality and sensory quality. By analyzing the impacts of adding asparagus powder on noodles indicators, the optimum adding amount in dried noodle was 5%.