Effects of Drying Methods on the Nutrition, Color and Amino Acid Content of Daylily Powder

Daylily powder was prepared from the by-products in the processing of daylily, flowered, broken, and damaged daylily powder, which was prepared and refined by four drying methods (natural drying, hot air drying, vacuum freeze drying, spray drying) to obtain daylily powder processed by different drying methods. Determination its nutrition, color and taste substances and other indicators. And carried out the weighted distribution of the coefficient of variation method to the corresponding indicators and made a comprehensive score to determine a more superior drying method. Finally, the four drying methods were clustered and analyzed. The results showed that the nutrient index and color of daylily powder treated with four different drying methods had significant changes. Hot-air drying had more complete retention of total protein, total sugar and vitamin C. The color of spray drying was good for future use as food additives were more beneficial, and the contents of naturally dried amino acids and flavored amino acids were higher. The comprehensive evaluation result of the drying method was natural drying>vacuum freeze drying>hot air drying>spray drying. Natural drying is greatly affected by environmental weather and other aspects. Vacuum freeze-drying equipment is costly, time-consuming and energy-consuming. Considering many aspects such as energy consumption and quality, hot air drying is a more suitable processing method for day lily powder. © 2022 Chinese Institute of Food Science and Technology. All rights reserved.