不同干燥方式对紫薯全粉品质的影响

Different drying methods on quality of the purple sweet potato flour

紫甘薯具有很高的营养价值,紫薯全粉的开发研究有利于其加工的扩大化和优质化。以紫薯为原料,通过鼓风干燥、真空冷冻干燥、真空干燥三种干燥方法对紫薯全粉的制备进行研究,探讨三种方式对于紫薯全粉基本化学成分、色差、碘蓝值、持水性和持油性、总花青素含量等品质的影响。通过对比实验得出结论,真空冷冻干燥对于紫薯全粉的基本化学成分、色差、碘蓝值、持水性和持油性、总花青素含量等品质的综合影响最小,真空干燥紧随其后。因此,为了保持紫薯全粉的完整性,同时考虑生产成本,在加工紫薯全粉过程中以真空干燥方法为最佳。

Sweet potatoe has high nutritional value,thus the research and development of sweet potato flour is beneficial to the extendibility and quality improvement of its process. Taking sweet potato as raw material to discuss the impacts of blasting drying,vacuum freeze-drying and vacuum drying these three dry methods on the quality of sweet potato flour,such as its chemical composition,chromatist,iodine blue value,water holding capacity,oil holding and total anthocyanin content. Through contrast experiments,a conclusion that vacuum freeze- drying has the lowest comprehensive effect,and vacuum drying followed closely was obtained. So vacuum drying method was the best method to prepare sweet potato flour,in order to keep its integrality and consider the cost of production.