不同干燥方法对预糊化淀粉理化性质的影响  

Effects of Different Drying Methods on Physicochemical Properties of Pregelatinized Starch

作　　者：张华[1,2] 王新天 宋佳宁 李银丽 张艳艳[1,2] ZHANG Hua;WANG Xintian;SONG Jianing;LI Yinli;ZHANG Yanyan(College of Food and Bioengineering,Zhengzhou University of Light Industry（Zhengzhou 450002;Henan Key Laboratory of Cold Chain Food Quality and Safety Control（Zhengzhou 450002)

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]河南省冷链食品质量安全控制重点实验室,郑州450002

出　　处：《食品工业》2018年第7期4-7,共4页The Food Industry

基　　金：河南省重大科技专项(141100110400);河南省产学研项目(172107000023)

摘　　要：试验以木薯淀粉为原料,采用真空冷冻干燥、热风干燥和真空干燥三种方法对超声波辅助糊化的淀粉进行干燥,研究不同干燥方法对预糊化淀粉理化性质的影响。结果表明:真空冷冻干燥比热风干燥白度、溶解度分别提高13.75%和10.87%,而透明度、凝沉性和冻融稳定性等方面无明显差异。真空冷冻干燥比真空干燥白度、透明度分别提高了16.81%和25.43%,溶解度提高了3倍,而真空干燥的淀粉糊易老化且稳定性较差。三种干燥方法处理的预糊化淀粉凝胶冻融稳定性无明显差异。The effects of three drying methods, including vacuum freeze-drying, hot air drying and vacuum drying, on the physicochemical properties of the Ultrasonic assisted gelatinization of starch were studied by using cassava starch as raw material. The results showed that compared with hot air drying, the whiteness and solubility of vacuum freeze-drying were increased by 13.75% and 10.87% respectively. While there was no significant difference in transparency, sedimentation and freeze-thaw stability. Vacuum freeze-drying than the vacuum drying of the whiteness and transparency were increased by 16.81% and 25.43%, the solubility increased by 3 times. The starch paste of vacuum drying was easy to regenerate and had poor stability. There was no significant difference in the freeze-thaw stability of the pretreatment starch gel treated by three drying methods.

关 键 词：干燥方法 预糊化淀粉 理化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]