复配麦芽糊精及β-环糊精对喷雾干燥甘薯全粉品质的影响  

Effect of Formulation Composed of Maltodextrin andβ-Cyclodextrin on the Quality of Spray-dried Sweet Potato Flour

作　　者：董楠[1] 王启富 陈中爱[1] 吕都 邓仁菊 DONG Nan;WANG Qifu;CHEN Zhongai;LV Du;DENG Renju(Biological Technology Institute Guizhou Academy of Agricultural Sciences,Guiyang 550025,China)

机构地区：[1]贵州省农业科学院贵州省生物技术研究所,贵州贵阳550025

出　　处：《食品工业科技》2021年第7期70-75,共6页Science and Technology of Food Industry

基　　金：贵州省农业科学院课题(黔农科院青年科技基金[2020]15号);贵州省科技计划项目(黔科合支撑[2016]2554号);贵州省甘薯工程研究中心项目(黔科合平台人才[2019]5201号)。

摘　　要：为提高喷雾干燥所制备出甘薯全粉的品质,本研究探讨了麦芽糊精及β-环糊精作为助干剂对产品品质的影响。通过比对麦芽糊精及β-环糊精单独及复配使用后,甘薯全粉的出粉率、营养组分及特性(色泽、粒度、流动性、水合特性、抗氧化成分以及抗氧化力)变化,得出甘薯全粉喷雾干燥的最优助干剂配方。结果表明,采用最优复合组合的添加比例为20 g/100 g麦芽糊精+4 g/100 gβ-环糊精。所得产品的出粉率最高可达到61.14%,花色苷、类黄酮及总酚的保留率分别可达到69.24%、68.12%以及60.42%。本文借助喷雾干燥助干剂制备甘薯全粉,进一步为产品提升提供了技术参考。In order to improve the quality of spray-dried sweet potato flour(SSPF),this study mainly focused on the application of maltodextrin andβ-cyclodextrin during the spray-dring process.Through the comparison of flour yield,nutritious components,and characteristics(color,particle size,flowability,water holding capacity,and antioxidant capacity)of SSPF by using maltodextrin andβ-cyclodextrin alone or a combination of them,the best drying agent formulation for sweet potato powder spray drying was obtained.The results showed that,the most recommended drying agent was:20%maltodextrin+4%β-cyclodextrin,which presented a highest flour yield of 61.14%,and highest anthocyanin,flavonoids and total phenols retention ability of 69.24%,68.12%and 60.42%.In this paper,the dried sweet potato powder was prepared by spray drying and drying agents,which provides a technical reference for the upgrading of the products.

关 键 词：甘薯全粉 喷雾干燥 麦芽糊精 Β-环糊精 品质 

分 类 号：TS234.3[轻工技术与工程—粮食、油脂及植物蛋白工程]