马铃薯雪花全粉真空冷冻干燥制备工艺及其性质

Vacuum Freeze-drying Technology and Properties of Potato Snowflakes

采用真空冷冻干燥技术制备马铃薯雪花全粉,对真空冷冻干燥马铃薯雪花全粉进行扫描电镜、X射线衍射、热特性及复水性分析。结果表明,真空冷冻干燥马铃薯雪花全粉的最佳参数为:升华干燥真空度100 Pa、升华干燥温度76℃、解析干燥真空度70 Pa、解析干燥温度45℃、装料量7.5 kg/m^2,冻干速率11.362 3%/h。扫描电镜观察真空冷冻干燥马铃薯雪花全粉其颗粒均一;X射线衍射表明真空冷冻干燥工艺可减少结构破坏;热特性表明真空冷冻干燥马铃薯雪花全粉热稳定性较好,糊化度低,复水性较好,为即食马铃薯泥等产品开发提供依据。

In order to improve the disadvantage of poor rehydration of potato snowflakes prepared by traditional drying method, potato snowflakes were prepared by vacuum freeze-drying technology. The structure of the vacuum freeze-dried potato snowflakes was analyzed by scanning electron microscopy and X-ray diffraction, and the thermal properties and rehydration were evaluated. The results showed that the optimum parameters of the vacuum freeze-dried potato snowflakes were sublimation drying vacuum 100 Pa, sublimation drying temperature 76 ℃, analytical drying vacuum 70 Pa, analytical drying temperature 45 ℃, loading amount 7.5 kg/m^2, and freeze-drying rate 11.362 3%/h. The results of scanning electron microscopy showed that the vacuum freeze-dried potato snowflakes were homogeneous, and X-ray diffraction showed that the structure damage was reduced by vacuum freeze-drying. The thermal properties showed that the vacuum freeze-dried potato snowflakes had good thermal stability and low gelatinization. The vacuum freeze-dried potato snowflakes had good rehydration. Vacuum freeze-drying technology could effectively improve the quality of potato snowflakes, and had broad application prospects.