紫薯速溶食品的研制

Research and Development of Purple Sweet Potato Instant Food

紫薯具有很高的营养价值,紫薯速溶食品的研制利于紫薯加工的扩大化生产,适应快节奏的生活。以紫薯、奶粉和小米为主要原料研制紫薯速溶食品,通过喷雾干燥制取速溶干燥粉。采用单因素对比试验及正交试验,最终确定试验参数为:鲜紫薯、小米和奶粉重量比为5∶1∶1;护色剂柠檬酸、EDTA-2Na、异抗坏血酸钠的加入量分别为0.15%、0.1%、0.02%;麦芽糊精加入量为20%;喷雾干燥进风温度为120℃;鲜紫薯与水按1∶4比例配置。

Purple sweet potato(PSP)has been proved to be healty food with high nutritional value.To develop the new PSP instant food is not only the way to fit the requirement of the fast life rhythm,but also the way to expanse the usage of PSP.In this experiment,fresh PSP,instant milk powder and millet were used as main materials and PSP instant foods were produced by spray drying.Then the data were analyzed using single factor test and orthogonal test to determine the best parameter.The results indicated that the best parameter was the weight ratio of fresh PSP to millet and to instant milk powder at 5∶1∶1withcitric acid,EDTA-2Na,sodium erythorbate as color protecting agents at 0.15%,0.1%and 0.02%,respectively.The addition of malt dextrin was 20%,and spray drying air inlet temperature was 120℃,with the proportion of fresh PSP to water at 1∶4.