摘要
分别以紫色和红色马铃薯为材料,通过真空冷冻干燥和热风干燥2种不同加工工艺制备马铃薯干片,研究不同工艺下马铃薯干片的颜色及花青素含量。结果表明:真空冷冻干燥不仅可以使彩色马铃薯干片保持鲜艳的彩色,还能够有效减少花青素损失率,是最适宜于彩色马铃薯片的干燥方式。
This paper took color-potatoes(purple and red)as material,prepared dried potato slices by 2 different processing techniques-vacuum freeze-drying and hot air drying,and studied the color and anthocyanin content of dried potato slices by different processing methods.The results showed that vacuum freeze-drying could not only maintain the bright color of color-potato dried slices,but also effectively reduce the loss of anthocyanin. Therefore,vacuum freeze-drying was the most suitable method for drying color-potato slices.
作者
普红梅
杨万林
李燕山
帅良
杨芳
张绍智
白建明
PU Hong-mei;YANG Wan-lin;LI Yan-shan;SHUAI Liang;YANG Fang;ZHANG Shao-zhi;BAI Jian-ming(Industrial Crop Research Institute,Yunnan Academy of Agricultural Sciences,Kunming 650205,Yunnan,China;Institute of Agro-products Processing Science and Technology,Yunnan Academy of Agricultural Sciences,Kunming 650000, Yunnan,China;College of Food and Biological Engineering,Institute of Food Science and Engineering Technology,Hezhou University,Hezhou 542899,Guangxi,China;Scientific Observing and Experimental Station of Potato and Rapeseed in Yunnan-Guizhou Plateau,Ministry of Agriculture and Rural Affairs,Kunming 650205,Yunnan,China)
出处
《中国蔬菜》
北大核心
2019年第3期58-62,共5页
China Vegetables
基金
国家重点研发计划项目(2017YFD0101906)
云南省青年基金项目(2017FD198)
国家马铃薯产业技术体系资助项目(CARS-09-P03)
关键词
彩色马铃薯干片
颜色
花青素含量
Color-potato dried slice
Color
Anthocyanin content
