紫薯全粉加工工艺优化

Processing Technology Optimization of Whole Powder of Purple Sweet Potato

为促进紫薯的深加工和新产品开发,开展紫薯全粉加工工艺研究。通过单因素试验考查了预处理和干燥工艺对紫薯全粉品质的影响,以及花青素含量、碘蓝值等关键指标的变化。利用正交试验获得最优工艺,即未去皮蒸煮时间23 min,果胶酶添加量0.04%,干燥时间9 h,干燥温度57℃。该工艺条件下得到的产品品质较优。

In order to promote the deep processing and new product development of purple sweet potato, the processing technology of whole powder of purple sweet potato was investigated in this paper. Effects of pretreatment and drying technology on the quality of purple potato powder, as well as the changes of anthocyanin content and iodine blue value were studied by using single factor experiment. The optinmum technology was obtained by orthogonal test, cooking time without peeling 23min, the adding amount of pectase 0.04%, drying time 9 h and drying temperature 57 ℃. The quality of product prepared under rite above conditions was superior.