紫甘薯全粉冲调性研究

Study on the Dispersality of Purple Sweet Potato Powder

采用2因素3水平随机区组试验,研究了紫甘薯粉加工的熟化性状;采用2因素4水平随机区组试验研究了紫甘薯粉的干燥性状。试验结果显示,熟化性状表现好的3个处理为：切片厚度0.2~0.4 cm常压蒸汽熟化4 min、切片厚度0.6~0.8 cm熟化时间7 min、切片厚度1.0~1.2 cm熟化时间10 min;干燥性状表现好的3个处理为干燥温度60℃~65℃干燥时间10 h、干燥温度70℃~75℃干燥时间8 h、干燥温度80℃~85℃干燥时间6 h。试验选择最优的3个熟化处理、3个干燥处理、3种粉碎细度（60,80和100目）为因素,采用L9（33）正交试验研究了9个处理的冲调性,正交试验结果显示,熟化处理、干燥处理对冲调性影响不显著,粉碎细度对冲调性影响显著。其中切片厚度0.2~0.4 cm,常压蒸汽熟化4 min,恒温热风80℃~85℃烘干6 h,粉碎细度为100目时,紫甘薯粉的冲调性最佳。

A randomized block experiment with 2 factors and 3 levels was designed to test the ripening characteristics of the purple sweet potato, and the other with 2 factors and 4 levels designed to study the drying characteristics of it. The research results show that, the three processing of those with good ripening characteristics is slices 0.2--0.4 cm steam cooked for 4 min by atmospheric pressure, slices 0.6-0.8 cm steam cooked for 7 min and slices 1.0-q.2 cm steam cooked for 10 min. The best three with good diying characteristics is the process 60 ℃--65 ℃ with 10 hours, 70 ℃ -75 ℃ with 8 h and 80 ℃ -85℃ with 6 h. Those slices mentioned above smashed and sieved with the treatment of 60 meshes, 80 meshes and 100 meshes, so the nine factors is the best three ripening process, the best three drying process, and three sift treatment, therefore, an orthogonal experiment with 9 factors was designed to test the dispersal of the purple sweet potato, and the result shows that, the impact of the ripening and drying process on the purple sweet potato is not significant, while the powder fineness is. The dispersal is best when the slices 0.2--0.4 crn of purple sweet potato is sifted with 100 meshes after team cooked for 4 min and air drying for 6 h at constant temperature.