微波干燥紫甘薯粉的工艺优化  

The Process Optimization of Microwave Drying Purple Sweet Potato Powder

作　　者：杨建刚[1] 王世清[1] 蒲传奋[1] 姜文利[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,青岛266109

出　　处：《食品工业》2014年第11期119-121,共3页The Food Industry

摘　　要：探讨了紫甘薯粉制作过程中护色液的组成、护色时间及微波干燥与热风干燥对紫甘薯粉的影响。试验得出的最佳工艺参数为:护色液是由质量分数为0.8%食盐,0.6%柠檬酸,0.4%抗坏血酸复合组成,护色时间6min,微波干燥时间约10min。微波干燥可以有效地保留紫甘薯的风味物质和营养成分,提高紫甘薯粉的品质。The effects of color-preservation solution and color-preservation time, microwave drying and hot air drying on the production of purple sweet potato was studied. The optimum condition was as follows： color-preservation solution of 0.8% salt, 0.6% citric acid and 0.4% ascorbic acid, color-preservation time of 6 min, and microwave drying of 10 min. Microwave drying effectively preserved the flavor and improved the quality of purple sweet potato powder.

关 键 词：紫甘薯粉 护色 色差值 微波干燥 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]