干燥工艺对甘薯全粉品质影响的研究进展  

Research Progress on the Effect of Drying Technology on the Quality of Sweet Potato Powder

作　　者：杨世雄[1] 张玲[1] 李雪[1] 张欢欢 张雪梅[1] 梁叶星[1] 钟巍然[1] 高飞虎[1] YANG Shixiong;ZHANG Ling;LI Xue;ZHANG Huanhuan;ZHANG Xuemei;LIANG Yexing;ZHONG Weiran;GAO Feihu(Chongqing Academy of Agricultural Sciences,Chongqing 401329,China)

机构地区：[1]重庆市农业科学院,重庆401329

出　　处：《农产品加工》2023年第8期81-83,89,共4页Farm Products Processing

基　　金：重庆市市级财政专项基础项目(NKY-2022AC017);重庆市市级财政专项重点项目(NKY-2021AB010)。

摘　　要：干燥工艺在甘薯全粉加工过程中是不可或缺的一道工序,对生产效率和产品品质有着至关重要的影响,特别是一些富含花青素等薯肉颜色较深的甘薯品种在全粉加工过程中通过热处理后保留较难。为了更好地促进甘薯全粉生产的标准化和品质化,尽可能地提升产品品质及加快其在食品工业中的应用。就不同干燥工艺对甘薯全粉品质的影响进行了综述,分别探讨了热风干燥、滚筒干燥、微波干燥、喷雾干燥、真空冷冻干燥工艺及其他干燥工艺在甘薯全粉生产中的应用现状。最后,对甘薯全粉生产过程的干燥工艺进行了展望,以期获得最佳干燥工艺,为提高甘薯全粉生产的标准化和品质化提供理论依据。Drying process was an aindispensable process in the whole flour processing of sweet potato,which had a vital impact on production efficiency and product quality.In particular,some sweet potato varieties with deep color of potato meat rich in anthocyanins were difficult to retain after heat treatment in the whole flour processing process.In order to better promote the standardization and quality of sweet potato powder production,improve the product quality as much as possible and speed up its application in the food industry.In this paper,the effects of different drying processes on the quality of sweet potato powder were reviewed.The application status of hot air drying,drum drying,microwave drying,spray drying,vacuum freeze drying and other drying processes in the production of sweet potato powder were discussed.Finally,the drying process of sweet potato whole powder production was prospected in order to obtain the best drying process and provide a theoretical basis for improving the standardization and quality of sweet potato whole powder production.

关 键 词：干燥工艺 甘薯全粉 品质 研究进展 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]