预处理对红薯丁变温压差膨化干燥的影响  

Effect of Different Pretreatments on The Product Effect of Explosion Puffing Drying for Sweet Potato Butyl

作　　者：曹菲菲[1] 梁鹏[2] 暴悦梅 许静婷 

机构地区：[1]天津市食品研究所有限公司,天津301609 [2]天津农学院食品科学系,天津300384

出　　处：《食品研究与开发》2013年第13期76-78,共3页Food Research and Development

摘　　要：研究糖渍、冷冻、水分3种不同预处理方式对红薯丁变温压差膨化干燥产品含水率、色泽、膨化度、硬度和脆度的影响。结果表明,适当程度的糖渍预处理使物料加速失水,对物料色泽和外形的保持有显著的作用;低温预处理有利于膨化干燥产品膨化度、硬度和脆度的提高;适度的水分含量有利于产品膨化度和色泽品质的提高。The content, color, influence of different pretreatments including infusing, freezing and moisture of moisture bluk, desinty, hardness and crispness of explosion puffing drying for Sweet potato was investigated in this paper. The results showed that the sugar fluid infusing pretreatment accelerated the dehydration of product, obviously maintained the color and the shape ; freezing pretreatment was advantageous to bulk density, hardness and crispnessenhancement. Moderate moisture content to product quality with colour and lustre of puffed degrees enhancement.

关 键 词：红薯 预处理 变温压差 膨化干燥 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]