不同处理方式及不同糊化度对甘薯压差膨化效果的影响

Effect of Different Processing Modes and Different Gelatinization on the Sweet Potato of Explosion Puffing

采用不同的处理方式,即蒸制、煮制、微波3种处理方式,对甘薯中的淀粉进行糊化,研究不同处理方式及不同甘薯淀粉的糊化度对甘薯压差膨化效果的影响。通过试验得出当甘薯切片厚度为2 mm^3 mm时,工艺条件为压力差0.4 MPa,膨化温度100℃,停滞时间10 min,抽空温度90℃~95℃,抽空时间2 h时,采用微波(700 W)预处理使甘薯淀粉的糊化度达70%~80%,这种处理方式获得的甘薯脆片膨化度、酥脆性及色泽均优于其他2种处理方式。

Gelatinize sweet potato starch by different processing modes in order to change the sweet potato gelatinization degrees, the processing modes were steaming, cooking, microwave. Study on the effect of different processing modes and different sweet potato starch gelatinization degrees on the sweet potato of explosion puffing at variable temperature and pressure difference. The conclusion was when the sweet potato chips thickness was 2 mm-3 mm, the conditions were the pressure difference was 0.4 MPa, the puffing temperature was 100℃, the dwell time was 10 rnin, the vacuum temperature was 90 ℃-95℃, the vacuum time was 2 h, and the process mode was microwave （700 W）, the gelatinization degree was 70%-80%. The expansion, frangibility and color of sweet potato chips obtained in this way, was superior to the other two approaches.