摘要
研究了紫薯生产中工间护色和干燥的最佳工艺参数。采用0.6%NaCl、0.6%柠檬酸钠和0.6%抗坏血酸的复合护色液进行护色处理,护色时间10 min,热风干燥时间10 h,干燥温度55℃。在此条件下制得的紫薯全粉较好地保持了固有的色泽、风味和口感。
The optimum color protecting and drying process parameters of purple sweet potato flour were researched in this paper. The results indicate that the optimal solution formula for color protection was 0.6% NaCI, 0.6% sodium citrate and 0.6% ascorbic acid, and the optimal color protection time was 10 min, hot air drying temperature was 55 ℃, drying time was 10 h. Under this condition, the obtained purple potato flour maintained the inherent color, flavor and taste of raw material.
出处
《食品科技》
CAS
北大核心
2014年第3期125-128,共4页
Food Science and Technology
关键词
紫薯
护色
热风干燥
purple sweet potato
color protection
hot air drying
