摘要
为提高甘薯变温压差膨化干燥品质,比较了糖渗透、冻融及组合的预处理方式对膨化甘薯的硬度、色泽、复水性、感官分值等指标的影响。研究表明:麦芽糖浆比蔗糖更适合作为甘薯的渗透溶液;预处理方式的组合能有效提高膨化甘薯品质。"糖煮+冻融+糖浸"组合预处理后所制得的膨化甘薯口感、色泽、综合评分最优。糖渗透与冻融组合预处理方式可有效提高甘薯变温压差膨化干燥品质。
In order to improve the quality of explosion puffing drying sweet potato at variable temperature and pressure difference, the effects of sugar penetration, freeze-thaw and its combinations pretreatment on puffed sweet potato hardness, color, rehydration, sensory evaluation and othe indicators were compared. The results showed that maltose syrup was better than sucrose solution as penetration solute for sweet potato. Combined pretreatment method could effectively improve the quality of puffed potato. The ＇sugar boiled＋freeze-thaw＋sugar soaked＇ was the best combination to achieve the good taste, color, composite score of products. Sugar penetration and freeze-thaw combination pretreatment could effectively improve the quality of puffed sweet potato.
出处
《食品研究与开发》
CAS
北大核心
2014年第18期6-9,共4页
Food Research and Development
基金
天津市农业科技合作项目(07050309)
关键词
变温压差膨化
甘薯
糖渗透
冻融
explosion puffing drying at variable temperature and pressure difference
sweet potato
sugar pen-etration
freeze-thaw
