添加辅料对压差闪蒸联合干燥马铃薯复合脆片品质的影响

The Effect of Excipients on Qualities of Restructured Potato Chips Dried by Hot Air Coupled with Instant Controlled Pressure Drop

以马铃薯和胡萝卜为主要原料,分别添加蔗糖、麦芽糖醇、大豆蛋白等不同辅料,采用压差闪蒸联合干燥工艺加工再造型马铃薯复合脆片,探究不同辅料对再造型马铃薯复合脆片品质的影响。结果表明:各类辅料对复合脆片的色泽、质构、感官评价、微观结构等品质均有显著影响,具体表现为大豆蛋白显著提高脆片的L*值、ΔE值,蔗糖、蔗糖和大豆蛋白复合辅料均显著提高脆片的脆硬度并形成了较好的孔隙结构;感官评价结果表明,分别加入蔗糖和麦芽糖醇的马铃薯复合脆片消费者偏爱度较高。采用主成分分析法提取了3个主成分,并对所得到的马铃薯复合脆片品质指标进行综合分析,结果显示加入10%~13%(m/m)麦芽糖醇的马铃薯复合脆片不仅感官品质较佳,脆硬度较好,且相比添加其他辅料维生素C含量损失较少。综合考虑,麦芽糖醇可作为辅料添加用于改善再造型马铃薯复合脆片品质。

Restructured potatoes chips were prepared by using hot air coupled with instant controlled pressure drop drying with the principal raw material of potatoes and carrots,adding various excipients including sucrose,maltitol and soybean protein,etc. The effects of different formula on the quality of the restructured potato chips were studied. Significant effects of these excipients were found on color,texture,sensory evaluation,and microstructure of the restructured potato chips. For example,the L＊and ΔE values of the restructured potato chips were significantly improved by adding soybean protein in the formula,while improvement were found in the hardness and crispness of the restructured potato chips,as well as a better pore microstructure was observed by adding sucrose or mixture of sucrose and soybean protein. Moreover,sensory evaluation suggested that the restructured potato chips with adding sucrose and maltitol obtained higher consumer preferences. In addition,three principal components were extracted by using principal component analysis（ PCA）,and the quality indexes were comprehensively evaluated. Overall,the restructured potato chips with 10% ～ 13%（ m/m） maltitol obtained the best quality considering the data from sensory evaluation,retention of vitamin C and carotenoids. In conclusion,the maltitol could be used as a suitable excipient to improve the quality of restructured potato chips.