微波干燥法制备紫甘薯全粉关键技术的研究

Study on key technology of purple sweet potato granules dried by microwave

采用微波法制备紫薯全粉,分别讨论了微波功率、浸钙浓度、乳化剂添加量、对碘蓝值的影响。通过正交试验确定微波法制备紫薯全粉的最优工艺条件为微波功率539 W、浸钙浓度0.075‰和乳化剂添加量0.3%,此时碘蓝值为23.6。进一步测定紫薯全粉的加工特性,结果表明:微波法制备紫薯全粉的持水性比持油性好;在酸性条件下,添加糖或盐有助于提高紫薯全粉的胶凝特性,添加盐也能提高全粉凝胶的冻融稳定性,添加蔗糖对全粉的冻融稳定性几乎无影响。

Purple sweet potato granules were prepared by microwave drying method. The effects of microwave power, concentration of calcium and concentration of emulsifier on the iodine blue value of purple sweet potato granules were discussed. Through orthogonal experiment, the optimal conditions were as follows： microwave power 539 W, concentration of calcium 0.075%0 and concentration of emulsifier 0.3%, and the iodine blue value of purple sweet potato granules was 23.59. Measuring processing characteristics of purple sweet potato granules, the results showed that water holding capacity of the granules was more powerful than oil holding capacity. The gelatinization capacity of granules was improved by adding salt or sugar under acdic condition. Adding salt was benefit to increase freeze-thaw stability of granules, while adding sugar had little effect on freeze-thaw stability of granules.