中国食品学报

基于层次分析法的鲜蕨麻干燥技术研究

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张艳珍 ¹ , 谢永康 ² , 韩俊豪 ² , 李星仪 ² , 李萍 ² , 李子昂 ³ , 杨慧 ²

中国食品学报 | 加工与制造 2026,26(1): 152-165

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中国食品学报 | 加工与制造 2026, 26(1): 152-165

基于层次分析法的鲜蕨麻干燥技术研究

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张艳珍¹, 谢永康², 韩俊豪², 李星仪², 李萍², 李子昂³, 杨慧²

作者信息

^1.青海省轻工业研究所有限责任公司西宁 810000

^2.河南省农业科学院农产品加工研究中心郑州 450002

^3.河南农业大学国际教育学院郑州 450002

Studies on Drying Technology of Fresh Potentilla anserina Based on Analytic Hierarchy Process

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出版时间: 2026-01-31 doi: 10.16429/j.1009-7848.2026.01.014

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为探究鲜蕨麻适宜的干燥技术，采用6种干燥技术【热风干燥(HAD)、热泵干燥(HPD)、碳纤维远红外干燥(CFFD)、碳纤维远红外联合热泵干燥(CFFCHPD)、真空脉动干燥(VPD)以及真空冷冻干燥(VFD)】对鲜蕨麻进行干燥处理，测定不同干燥技术对鲜蕨麻干燥时间、干燥能耗、外观品质(色泽、形状)、口感(物性)、味觉、复水比等感官特性、营养品质(还原糖、维生素C)含量的影响，利用层次分析法对鲜蕨麻干燥技术进行综合评价。结果表明:采用CFFCHPD可有效缩短干燥时间，相较于CFFD、HAD、HPD、VPD、VFD分别缩短了9.76％，21.95％，31.71％，60.98％，243.91％，采用CFFCHPD、CFFD、HAD、HPD干燥能耗具有显著性差异(P＜0.05)，CFFCHPD方式干燥时间及能耗最低，VPD方式最高。鲜蕨麻干燥后亮度变暗，色泽偏红和偏黄，除VFD方式外，其它方式干燥后蕨麻的L*值显著低于干燥前(P<0.05)，a*值和b*值显著高于干燥前(P<0.05)；不同干燥方式蕨麻的弹性无显著性差异(P＞0.05)，硬度、胶黏性及咀嚼性具有显著性差异(P<0.05)，其中HPD方式最高，VFD最低；干燥后蕨麻丰富度差异明显；采用VFD方式干燥后蕨麻的复水性最好，相较于VFD，其它干燥方式复水比分别降低了9.97％，11.58％，12.61％，15.95％，19.18％。干燥后蕨麻的还原糖含量均显著提高(P<0.05)，相较于鲜蕨麻分别提高了111.21％，106.57％，97.92％，93.46％，82.96％，60.28％，除VFD方式外，维生素C含量显著降低(P<0.05)，其中VPD方式还原糖含量最高，维生素C含量最低，VFD方式还原糖含量最低，维生素C含量最高。采用层次分析法的综合评价结果为:CFFCHPD＞HPD＞CFFD＞HAD＞VFD＞VPD，CFFCHPD的综合评分最高，其次是HPD，该研究为鲜蕨麻现代化干燥技术的应用提供借鉴。

关键词

蕨麻 / 干燥 / 感官评价 / 营养品质 / 层次分析法

Abstract

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In order to explore the suitable drying technology of fresh Potentilla anserina， six different drying technologies [hot air drying (HAD)， heat pump drying (HPD)， carbon fiber far-infrared drying (CFFD)， carbon fiber far-infrared combined heat pump drying (CFFCHPD)， vacuum pulse drying (VPD) and vacuum freeze drying (VFD)] were used to dry fresh Potentilla anserina. The effects of different drying technologies on the drying time， drying energy consumption， appearance quality (color， shape)， taste (physical property)， taste， rehydration ratio and other sensory characteristics， nutritional quality (reducing sugar， vitamin C) content of fresh Potentilla anserina were determined. The drying technology of fresh Potentilla anserina was comprehensively evaluated by analytic hierarchy process. The results showed that CFFCHPD could effectively shorten the drying time， which was 9.76%， 21.95%， 31.71%， 60.98% and 243.91% shorter than CFFD， HAD， HPD， VPD and VFD， respectively. The drying energy consumption of CFFCHPD， CFFD， HAD and HPD was significantly different (P<0.05). The drying time and energy consumption of CFFCHPD were the lowest， and VPD was the highest. After drying， the brightness of fresh Potentilla anserina became darker， and the color was reddish and yellowish. Except for VFD， the L* value of Potentilla anserina dried by other methods was significantly lower than that before drying (P<0.05)， and the a* value and b* value were significantly higher than those before drying (P<0.05). There was no significant difference in elasticity between different drying methods (P>0.05)， but there were significant differences in hardness， adhesiveness and chewiness (P<0.05)， among which HPD was the highest and VFD was the lowest. After drying， the richness of Potentilla anserina was significantly different； compared with VFD， the rehydration ratio of other drying methods decreased by 9.97%， 11.58%， 12.61%， 15.95% and 19.18%， respectively. After drying， the reducing sugar content of Potentilla anserine L. was significantly increased (P<0.05)， which was 111.21%， 106.57%， 97.92%， 93.46%， 82.96%， 60.28% higher than that of fresh Potentilla anserine L. respectively. Except for VFD method， the content of vitamin C was significantly decreased (P<0.05). The content of reducing sugar in VPD method was the highest and the content of vitamin C was the lowest. The content of reducing sugar in VFD method was the lowest and the content of vitamin C was the highest. The comprehensive evaluation results using the analytic hierarchy process were: CFFCHPD>HPD>CFFD>HAD>VFD>VPD， and the comprehensive score of CFFCHPD was the highest， followed by HPD. This study provides a reference for the application of modern drying technology of fresh jute.

Key words

Potentilla anserine / drying / sensory evaluation / nutritional quality / analytic hierarchy process

引用本文

张艳珍, 谢永康, 韩俊豪, 李星仪, 李萍, 李子昂, 杨慧. 基于层次分析法的鲜蕨麻干燥技术研究. 中国食品学报, 2026 , 26 (1) : 152 -165 . DOI: 10.16429/j.1009-7848.2026.01.014

. Studies on Drying Technology of Fresh Potentilla anserina Based on Analytic Hierarchy Process[J]. Journal of Chinese Institute of Food Science and Technology, 2026 , 26 (1) : 152 -165 . DOI: 10.16429/j.1009-7848.2026.01.014

基金

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青海省中央引导地方科技发展资金项目
河南省农业科学院新兴学科发展专项

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2026年第26卷第1期

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doi: 10.16429/j.1009-7848.2026.01.014

接收时间：2025-01-17
首发时间：2026-05-27
出版时间：2026-01-31

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收稿日期：2025-01-17

基金

青海省中央引导地方科技发展资金项目

河南省农业科学院新兴学科发展专项

作者信息

^1.青海省轻工业研究所有限责任公司西宁 810000

^2.河南省农业科学院农产品加工研究中心郑州 450002

^3.河南农业大学国际教育学院郑州 450002

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2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

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