微波干燥马铃薯预处理工艺研究  

Study on Pretreatment Technology of Microwave Drying Potato

作　　者：王定仙 孙慧英 杜海燕[1] 王春珍 WANG Dingxian;SUN Huiying;DU Haiyan;WANG Chunzhen(Institute of Pomology,Shanxi Agricultrual University,Taiyuan,Shanxi 030000,China)

机构地区：[1]山西农业大学果树研究所,山西太原030000

出　　处：《农产品加工》2021年第22期17-20,共4页Farm Products Processing

摘　　要：以马铃薯为原料,通过测定干燥马铃薯片的失水率、复水率、烫漂后过氧化物酶的活性,以及护色液的护色效果并结合产品的感官评定结果,研究不同的切片厚度、护色处理和烫漂条件对微波干燥马铃薯片品质的影响,从而优化预处理工艺。结果表明,微波干燥时马铃薯片的最佳切片厚度为2 mm。且选择最佳护色液组合为体积分数为0.15%维C+体积分数为0.05%柠檬酸,经此护色液处理过的产品微波干燥后色泽较好。马铃薯片的最佳烫漂工艺参数是85℃下漂烫时间为105 s。在以上预处理条件下,对微波干燥马铃薯片烫漂工艺研究发现,烫漂处理可以将产品的复水比提高21.0%。With potato as raw material,through the determination of drying of the potato chips filtration rate,recovery rate of water,the activity of peroxidase(pod)after blanching,and protection of the color of the liquid color effect and combined with product of sensory evaluation as a result,the study of different slice thickness,color processing and blanching conditions on the influence of microwave drying quality of potato chips,to optimize the pretreatment process.The results showed that the optimal slice thickness of potato chips was 2 mm during microwave drying.The best combination of color protector was 0.15%VC+0.05%citric acid.The product treated with this color protector had better color and luster after microwave drying.The optimal blanching process parameters of potato chips were 105 s at 85℃.Under the above pretreatment conditions,the blanching process of microwave drying potato chips was studied.It was found that the blanching treatment could increase the rehydration ratio of the product by 21.0%.

关 键 词：马铃薯 微波干燥 失水率 复水率 护色液 烫漂 

分 类 号：S532[农业科学—作物学]