制备甘薯全粉的热处理工艺优化研究

Study on the optimization of heat treatment for preparation of sweet potato granule

以碘蓝值为指标,单因素试验和响应面法相结合,研究制备甘薯全粉的最佳热处理工艺参数。结果表明:制备甘薯全粉的最佳热处理条件为预煮温度61℃,预煮时间15 min,蒸制时间12 min,热风干燥温度61℃,在此条件下制备的甘薯全粉碘蓝值最低(9.23)。

With iodine blue value as the index, single factor experiment and response surface method were combined to study the best heat treatment parameters of whole sweet potato flour. The results showed that the optimum heat treatment conditions were as follows: pre-cook temperature 61 ℃, pre-cook time 15 min, steaming time 12 min, hot air drying temperature 61 ℃.Under the conditions, the total iodide blue value of sweet potato granule was lowest(9.23).