Absrtact: The effects of four drying methods on the quality of Toona sinensis sprouts were studied by sensory evaluation and determination of main nutrient contents, including hot drying, microwave drying equipment, vacuum drying and vacuum freeze drying.
The results showed that vacuum freeze-drying could maintain the main nutrient components of Toona sinensis seedlings and sprouts to the greatest extent. After drying, the chlorophyll content in Toona sinensis seedlings and sprouts reached 14.0081 mg/g-1, the vitamin C content reached 2.6203 mg/g-1, and the amino acid nitrogen content reached 24.33.
The protein content of 40mg g-1 sample reached 79.0076 ug, which was higher than other drying methods, and the sensory quality of Toona sinensis sprouts after drying was better; the comprehensive effect of vacuum drying was slightly worse than vacuum freeze drying; the loss of vitamin C by microwave drying was larger, and the comprehensive effect of microwave drying and hot drying was worse.
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