速煮紫薯丁的干燥方法研究  

Research on drying process of quick-cooked purple sweet potato

作　　者：卢馨[1] 莫丽春[1] 曾凡骏[1] 曾里[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065

出　　处：《粮食与饲料工业》2013年第2期19-21,共3页Cereal & Feed Industry

摘　　要：通过对比热风干燥、真空干燥、冷冻加热风干燥对速煮紫薯丁的品质影响,选择适合速煮紫薯丁的干燥方法,并对其进行优化。结果表明:(1)采用热风干燥的工艺生产的速煮紫薯丁品质优于其他方法。原料经处理后,先90℃热风干燥2.5h至水分质量分数30%,再70℃热风干燥4h至水分质量分数10%,制成的速煮紫薯丁具有良好的复水性,花青素保留率也较高;(2)在相同干燥温度条件下,花青素保留率随水分的降低而降低;(3)速煮紫薯丁干燥水分临界点为质量分数30%。Through the comparison of hot air drying, vacuum drying, with freezing and hot air drying on the quality of quick- cooked purple sweet potato, the suitable drying method was selected and optimized. The results showed that： the quality of quick-cooked purple sweet potato by hot air drying was better than that by the other methods. The raw meteriaI was treated, and dried for 2.5 h at 90℃ to the moisture content of 30% ,then dried for 4 h to the moisture content of 10%, the quick-cooked purple sweet potato produced had high anthocyanin retention rate and good rehydration;in the same drying temperature condi- tions,anthocyanin retention rate decreased with moisture content reducing; the moisture critical point of quick-cooked purple sweet potato was 30 %.

关 键 词：速煮紫薯丁 干燥 水分 花青素保留率 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]