干燥技术对木薯酸淀粉品质特性及颗粒结构的影响  

Effects of Drying Technologies on Quality Characteristics and Particle Structure of Sour Cassava Starch

作　　者：李明娟[1,2] 韦林艳 张雅媛 游向荣[1,2] 周葵 王颖[1,2] LI Mingjuan;WEI Linyan;ZHANG Yayuan;YOU Xiangrong;ZHOU Kui;WANG Ying(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：《食品科学技术学报》2024年第6期154-165,共12页Journal of Food Science and Technology

基　　金：国家自然科学基金资助项目(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：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种干燥技术制备木薯酸淀粉,考察不同干燥技术对木薯酸淀粉品质特性及颗粒结构的影响。结果表明:热风干燥和热泵干燥制备的木薯酸淀粉集粉率较高,色泽保持较好,水分含量、凝胶硬度和胶着性较低,但颗粒表面较粗糙,排列紧密且分布不均,有明显的蜷曲和皱缩;真空冷冻干燥制备的木薯酸淀粉集粉率最高,含水量最低,可较好地保留营养成分,色泽最佳,粉体疏松、颗粒分布均匀,但部分颗粒表面塌陷和褶皱;喷雾干燥制备的木薯酸淀粉集粉率、脂肪含量、蛋白质含量、酸度、凝胶弹性和内聚性最低,灰分含量、L*值和pH值最高,但颗粒团聚严重、分布不均、表面有凹陷和褶皱;晒干制备的木薯酸淀粉水分含量、直链淀粉含量、a*值、b*值、白度指数、凝胶质构性能(硬度、胶着性、弹性和内聚性)和综合评分最高,灰分含量、总淀粉含量、支链淀粉含量和L*值最低,颗粒分布均匀、部分颗粒保持完好。综合分析,晒干制备的木薯酸淀粉由于干燥条件温和在品质特性和颗粒结构上表现最好,其次是真空冷冻干燥制备的产品。希望研究结果可为木薯酸淀粉工业化干燥及加工利用提供理论依据和技术参考。Cassava starch was used as raw material to prepare sour cassava starch(SCS)by lactobacillus fermentation.The effect of different drying technologies including hot air drying(HA),heat pump drying(HP),vacuum freeze drying(VF),spray drying(SD),sun-drying(S)on the quality characteristics and particle structure of SCS was investigated.The results showed that SCS dried by HA and HP had higher yield,better color,lower moisture content,lower gel hardness and lower gumminess.The SCS particles surface were rough,closely arranged and unevenly distributed,and with obvious curl and wrinkle.The SCS dried by VF had the highest yield and the lowest moisture content.It could retain nutrients better and had the best color.The particles were loose and uniform distribution,and some particles surface were collapsed and folded.The SCS dried by SD had the lowest yield,fat content,protein content,acidity,gel springiness and cohesiveness,whereas it had the highest ash content,L*value and pH value.The particles were serious aggregation and nonuniform in distribution,and the round depressions and folds occurred on the surface.The SCS dried by S had the highest moisture content,amylose content,a*value,b*value,whiteness index,gel texture properties(hardness,gumminess,springiness and cohesiveness)and comprehensive scores,whereas it had the lowest ash content,total starch content,amylopectin content and L*value.The particles were uniformly distributed and some complete particles were observed.In summary,the best quality characteristics and particle structure of SCS products could be obtained by S,because of the mild dry conditions and then followed by SCS products obtained by VF.The results of this study provided theoretical basis and technical reference for industrial drying,processing and utilization of SCS.

关 键 词：木薯 酸淀粉 干燥技术 品质特性 颗粒结构 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]