5种干燥方式对木薯酸淀粉性能的影响  

Effects of Five Drying Methods on the Properties of Sour Cassava Starch

作　　者：李明娟 王颖 张雅媛 游向荣 周葵 卫萍 韦林艳 LI Mingjuan;WANG Ying;ZHANG Yayuan;YOU Xiangrong;ZHOU Kui;WEI Ping;WEI Linyan(Institute of Agro-products Processing Science and Technology,Guangxi Academy of Agricultural Sciences,Nanning 530007,China;Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology,Nanning 530007,China)

机构地区：[1]广西壮族自治区农业科学院农产品加工研究所,广西南宁530007 [2]广西果蔬贮藏与加工新技术重点实验室,广西南宁530007

出　　处：《食品工业科技》2024年第8期134-142,共9页Science and Technology of Food Industry

基　　金：广西重点研发计划项目(桂科AB21196067);国家自然科学基金项目(32060517,31960456);广西农业科学院基本科研业务专项(桂农科2021YT115,桂农科2021YT114)。

摘　　要：为探究不同干燥方法对木薯酸淀粉性能的影响,本研究以木薯淀粉为原料,经乳酸菌发酵后,采用热风干燥、热泵干燥、真空冷冻干燥、喷雾干燥和太阳光晒干5种干燥方法制备木薯酸淀粉,对其性能进行测定分析,并采用变异系数法对性能进行综合评分。结果表明,热风干燥的木薯酸淀粉粒径跨度最大,为2.36,透明度、碘蓝值和持油性最小,分别为21.57%、8.96和1.74 g/g;热泵干燥的木薯酸淀粉比表面积最小,为351.83 m2/kg,堆积密度、析水率和凝沉性最高,分别为0.87 g/mL、33.02%和74.89%;真空冷冻干燥的木薯酸淀粉堆积密度、休止角和析水率最低,分别为0.73 g/mL、37.49°和4.64%,透明度、碘蓝值和持水性最高,分别为27.03%、19.64和1.43 g/g,溶解性最高;喷雾干燥的木薯酸淀粉比表面积、休止角和持油性最高,分别为407.43 m2/kg、54.11°和2.33 g/g,凝沉性最低,为67.00%;晒干的木薯酸淀粉跨度和持水性最低,分别为1.73和1.08 g/g。综合评分结果显示,真空冷冻、喷雾、晒干、热风和热泵干燥的木薯酸淀粉性能综合评分分别为0.60、0.38、0.18、-0.50和-0.64。综合分析,真空冷冻干燥制备的木薯酸淀粉性能最好,其次为喷雾干燥,晒干次之,热风和热泵干燥的最差。In order to explore the effects of different drying methods on the properties of sour cassava starch(SCS),which were processed from cassava starch by lactobacillus fermentation,and then dried under five drying methods including hot air drying(HA),heat pump drying(HP),vacuum freeze drying(VF),spray drying(SD)and sun-drying(S).The properties of SCS were determined,and the comprehensive score was evaluated by coefficient of variation method.The results showed that the SCS processed by HA,with the highest span value of 2.36,had the lowest clarity,blue number and oil retention of 21.57%,8.96 and 1.74 g/g,respectively.The SCS dried by HP had the lowest specific area of 351.83 m2/kg,had the highest bulk density,water separation and retrogradation of 0.87 g/m,33.02%and 74.89%,respectively.The product dried by VF,with the lowest bulk density,repose angle and water separation of 0.73 g/mL,37.49°and 4.64%,respectively,with the highest clarity.Blue number and water-holding ability of 27.03%,19.64 and 1.43 g/g,respectively,as well as the highest solubility.The SCS processed by SD had the highest specific area,repose angle and oil retention of 407.43 m2/kg,54.11°and 2.33 g/g,respectively.However,it had the lowest retrogradation of 67.00%.The SCS dried by S,with the lowest span value and water-holding ability of 1.73 and 1.08 g/g.Comprehensive score results indicated that the SCS dried by VF,SD,S,HA and HP,with the comprehensive score of 0.60,0.38,0.18,-0.50 and-0.64,respectively.In summary,the best properties of SCS products could be obtained by VF,followed by SD,and then by S,HA and HP were the worst.

关 键 词：木薯酸淀粉 热风干燥 热泵干燥 真空冷冻干燥 喷雾干燥 晒干 淀粉性能 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]