马铃薯微孔淀粉对高VC刺梨浓汁的吸附保藏研究

Adsorption and Preservation of High VC Cili Pear Gravy by Potato Microporous Starch

采用响应面分析法研究马铃薯微孔淀粉对刺梨浓汁吸附保藏效果。结果表明微孔淀粉吸附刺梨浓汁最佳工艺参数为:吸附时间40.2min,微孔淀粉与刺梨浓汁的比1:3.6,吸附温度39.5℃,此条件下反复吸附3次可达饱和吸附,VC的饱和吸附量为69.1mg/g。饱和吸附刺梨浓汁的马铃薯微孔淀粉,最佳干燥方式为采用真空冷冻干燥,VC保存率达81.2%;最佳保藏方法为压片-真空法,除前9d微孔淀粉颗粒表面吸附的VC损失较大(43.70%)外,其后降解缓慢,至30d时VC含量38.8mg/g,损失率仅0.43%。

The adsorption and preservative effects of potato microporous starch on high VC Cili pear gravy were investigated by using response surface methodology.The optimal process parameters for the adsorption of Cili pear gravy by potato microporous starch determined in terms of saturated adsorption quantity of VC were triple repeated adsorptions at 39.5 ℃ and a microporous starch/pear gravy ratio of 1：3.6 for 40.2 min each time.Under the optimal conditions,the saturated adsorption quantity of VC was 69.1 mg/g.The optimal drying method for potato microporous starch saturated with adsorbed Cili pear gravy was vacuum freeze drying,and the optimal preservation method vacuum storage in the form of tablets.VC loss（43.70%） on the surface of microporous starch granules was large in the first 9 days,and then VC degradation became slow.The content of VC was 38.8 mg/g after 30 days,exhibiting a loss rate of only 0.43%.