变温压差膨化干燥对甘薯片营养成分及微观结构影响的研究  

Study Nutrients and the Sweet Potato Chips of Microstructure by Variable Temperature and Pressure for Puffing Drying

作　　者：罗红霞[1] 宋阳[1] 汪长钢[1] 段丽丽[1] 朱建晨[1] 刘小飞[1] 

机构地区：[1]北京农业职业学院食品与生物工程系,北京102442

出　　处：《食品工业》2013年第11期12-15,共4页The Food Industry

基　　金：北京市教委科技计划面上项目KM201212448001

摘　　要：采用变温压差膨化干燥技术对甘薯膨化,研究甘薯脆片的营养成分和微观结构膨化前后的变化,从微观和宏观两方面探讨变温压差膨化干燥技术对甘薯片品质的影响;对比鲜样、变温压差膨化干燥前和变温压差膨化干燥后甘薯片维生素C、β-胡萝卜素、粗淀粉、还原糖、粗脂肪、粗纤维和粗蛋白含量的变化;在扫描电子显微镜下放大500倍观察鲜样、变温压差膨化前和变温压差膨化后甘薯片的微观结构。结果表明,与鲜样相比,干燥样品中维生素C、β-胡萝卜素、粗淀粉含量均减少,还原糖含量增加,粗纤维、粗脂肪、粗蛋白含量在前处理阶段有所下降,膨化后又有所回升;膨化后物料内部空腔明显增大,分布较为均匀,结构疏松,呈多孔海绵状,在口感上表现为酥脆可口。Use the temperature differential puffing drying technology on sweet potato expanding, and research on sweet potato chip nutrients and the micro structure changes before and after expanding, from the macro and micro two aspects to explore variable temperature differential puffing drying technology＇s influence on the quality of sweet potato slices; with the fresh samples, sweet potato slices before and after variable temperature differential expansion, contrast the changes of vitamin C, beta carotene, crude starch, reducing sugar, crude fat, crude fiber and crude protein content; use 500x scanning electron microscope （SEM） to observe the fresh samples, microscopic structure of sweet potato slices of before and after variable temperature differential expansion, Results showed that compared with the fresh samples, vitamin C, beta carotene, crude starch content of dry samples were reduced; reducing sugar content increased; crude fiber, crude fat, crude protein content in the pretreatment stage, puffing and then recovered. After puffing material internal cavity increases obviously, with uniform distribution, loose structure, spongy appearance as seen, and crisp and delicious taste.

关 键 词：变温压差膨化 甘薯 扫描电镜 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]