不同干燥方式对甘薯粉丝加工品质的影响  

Influence of drying methods on quality of sweet potato vermicelli

作　　者：梁秋萍 严学迎 LIANG Qiuping;YAN Xueying(Department of Management,Guangxi City Vocational University,Chongzuo,Guangxi 532200,China)

机构地区：[1]广西城市职业大学管理学院,广西崇左532200

出　　处：《美食研究》2023年第1期96-100,共5页Journal of Researches on Dietetic Science and Culture

基　　金：广西高校中青年教师科研基础能力提升项目(2022KY1831);广西职业教育教学改革研究项目(GXGZJG2022B019)。

摘　　要：采用4种不同干燥方式制备甘薯粉丝,并从质构、断条率、糊化度、膨润度、烹煮损失率和复水特性等指标对粉丝的加工品质进行评价。研究发现:每种干燥方式对甘薯粉丝加工品质的影响各不相同,自然晾干的粉丝断条率低、烹煮损失低,咀嚼度、膨润度、糊化度和吸水量则不及其他干燥方式;热风干燥显著提高了粉丝弹性,但其硬度较低、断条率和烹煮损失高;微波干燥制得的粉丝缺点主要在于弹性差、断条率高,其余品质则相对较好;冷冻干燥在提高粉丝硬度、咀嚼度、膨润度和糊化度的同时,也造成烹煮损失过高。每种干燥方式的优缺点分明,应根据具体需求采用合适的干燥方式提高甘薯粉丝加工品质。Four drying methods were used to prepare sweet potato vermicelli.The product quality was evaluated in terms of texture,breakage rate,degree of gelatinization,swelling,cooking loss rate and rehydration characteristics.It was found that the drying methods acted differently.Naturally dried vermicelli showed low breakage rate and low cooking loss,while chewiness,puffiness,pastiness and water absorption were not as good as other drying methods.Hot air drying significantly improved the elasticity of the vermicelli,but the hardness was low and the breakage rate and cooking loss were high.The disadvantages of vermicelli made by microwave drying were mainly poor elasticity and high breakage rate,while the rest of the quality indicators were relatively good.Freeze drying improved the hardness,chewiness,bulkiness and pastiness of the vermicelli and caused excessive cooking losses.

关 键 词：甘薯 粉丝 干燥方式 加工品质 

分 类 号：TS972.123.4[轻工技术与工程]