预处理对变温压差膨化干燥紫色马铃薯脆片品质的影响  

Effect of different pretreatments methods on the product quality of explosion puffing drying for purple potato crisps

作　　者：王兰 邓波 邓放明[2] WANG Lan;DENG Bo;DENG Fang-ming(Changsha University,Changsha,Hunan 410022,China;Hunan Agricultural University,Changsha,Hunan 410128,China)

机构地区：[1]长沙学院,湖南长沙410022 [2]湖南农业大学,湖南长沙410128

出　　处：《食品与机械》2019年第10期135-139,共5页Food and Machinery

基　　金：湖南省研究生科研创新项目（编号：CX2015B263)

摘　　要：以紫色马铃薯膨化干燥产品含水率、色泽、硬度、复水比、表观密度和花青素含量为品质评价指标,探讨切片厚度、柠檬酸浓度、热烫时间、预干燥时间和冻融处理对各指标的影响。结果表明:紫色马铃薯切片厚度2 mm,0.2%柠檬酸护色20 min,热烫1 min,冷却,-18℃冻融12 h,自然解冻,在膨化温度80~90℃、抽空温度60~70℃条件下所制备的紫色马铃薯膨化产品含水率4.04%,硬度327.28 g,△E值33.21,复水比3.85,表观密度0.76 g/mL,花青素含量291.60 mg/100 g(以干基计),产品色泽、酥脆性和口感都较好。The objective was to investigate the effect of pretreatment methods on the characteristic of purple potato by explosion puffing drying.The effects were analyzed,from the slice thickness,concentration of citric acid solution,blanching time,freeze-thaw treatment and pre-drying time on moisture content,color difference,hardness,rehydration ratio and apparent density of explosion puffing drying purple potato.Results showed that the appropriate pretreatment conditions were as followed:slice thickness of 2 mm,color protection time by 0.2%citric acid solution for 20 min,water boiled at 100℃for 1 min,freezing at-18℃for 12 h.At room temperature of 20℃for natural thawing,puffing purple potato was prepared at the puffing conditions at puffing temperature 80~90℃,the vacuum drying temperature of 60~70℃.At this puffing condition,the dehydration purple potato was of good color,crispness and taste which had the moisture content of 4.04%,hardness of 327.28 g,△E of 33.21,rehydration ratio of 3.85,apparent density of 0.76 g/mL,and anthocyanin content of 291.60 mg/100 g(dry content).Results showed that the combination pretreatment of color protection,blanching and freeze-thaw can significantly improve the quality of purple potato puffed products.

关 键 词：紫色马铃薯 变温压差膨化干燥 花青素 冻融 

分 类 号：TS2[轻工技术与工程—食品科学与工程]