热风干燥对淮山粉物理特性的影响

Physical Properties of Chinese Yam Flours as Affected by Different Hot Air Drying

研究热烫和干燥温度（55℃-75℃）对淮山粉物理特性的影响。研究结果表明：热烫处理对淮山粉的色泽、持水性、冻融稳定性、表观形貌和黏度都有显著影响,对堆积密度、持油性和碘蓝值影响不显著。经过热烫后,淮山粉持水性、冻融稳定性均优于未热烫处理的淮山粉,而未热烫的淮山粉在色泽和表观形貌等方面优于经热烫的淮山粉,热烫处理的淮山粉则淮山细胞出现了明显的糊化破损。温度对色泽、溶解度、表观形貌和黏度影响较大。淮山粉溶解度随干燥温度的升高而增大,当温度为70℃时达到最大溶解度,随后淮山粉的溶解度降低。

The effects of blanching and drying temperature （55 ℃-75 ℃ ） on the physical properties of Chineseyam flour were investigated. While blanching showed significant effects on color, water holding capacity, freeze-thaw stability, microstructure and viscosity of yam flours, It had no marked effects on other physical properties of yam flours. Flours with blanching had better water holding capacity and freeze-thaw stability than flours without blanching. However, flours without blanching had better color and microstructure than flours with blanching. Color attributes, solubility, microstructure and viscosity were all affected by drying temperature to different extents.