马铃薯干片干燥工艺参数优化  

Optimization of Drying Conditions for Dried Potato Slices

作　　者：王辉 欧阳岁燕 黄珊 刘嘉 熊江 WANG Hui;OUYAN GSui-yan;HUANG Shan;LIU Jia;XIONG Jiang(Biological Technology Institute of Guizhou Province,Guiyang 550006,Guizhou,Chin)

机构地区：[1]贵州省生物技术研究所,贵州贵阳550006

出　　处：《食品研究与开发》2018年第12期33-38,共6页Food Research and Development

基　　金：贵州省农业科学院课题(黔农科院科技创新[2017]07号)

摘　　要：为优化马铃薯干片干燥工艺,以含水率、含油量、脆度、L~*、b~*为考察指标,研究切片厚度、漂烫时间、干燥温度、干燥时间、食盐水浓度对马铃薯干片成品品质的影响。在单因素试验的基础上,通过正交试验及极差分析比较各因素的作用大小,优选出的干燥工艺条件为:切片厚度为2.5 mm,漂烫时间为210 s,干燥温度为60℃,干燥时间为150 min,食盐水浓度为1%。在该条件下,所得马铃薯干片含水量为6.30%,含油量为14.57%,脆度为6.9 N,L~*为88.23%,b~*为16.25,优于正交试验所有产品。干燥工艺的优化为马铃薯干片加工产业提供了良好的技术支撑。In this study,the moisture content,oil content,crispness,L~＊and b~＊were selected as indicators and slice thickness,blanching time,drying temperature,drying time and salt concentration were taking into accounts to evaluate their impacts on quality of dried potato slices. Based on the single factor experiments,the orthogonal test and range analysis were combined to optimize the drying conditions. The optimal condition was as follows：the slice thickness of 2.5 mm,blanching time with 210 s,drying temperature at 60 ℃ drying time with150 min,salt concentration of 1 %. Dried potato slices under these conditions obtained moisture content of 6.30 %,oil content of 14.57 %,crispness of 6.9 N,L＊of 88.23 % and b＊of 16.25 %,with better quality than those products by orthogonal test. The developed drying technology provided great supports for the drying industrialization of potato slices.

关 键 词：“大西洋”马铃薯 马铃薯干片 热风干燥 正交设计 极差分析 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]