不同干燥条件对马铃薯粉品质影响的研究

Research on the effects of different drying conditions on quality of potato powder

以克新一号为原料,利用不同温度热风干燥不同厚度马铃薯片,然后制成马铃薯粉。对比薯粉中还原糖、抗氧化活性、总酚的变化,并首次对干燥工艺后薯粉的维生素C含量和热焓值进行探究。研究结果表明:烘干温度对薯粉还原糖含量的影响较大;薯粉抗氧化活性与干燥温度和薯片厚度呈现正相关关系;薯粉总酚含量随着薯片厚度的增加逐渐升高;薯粉维生素C含量随烘干温度升高而逐渐降低;薯粉糊化程度与薯片厚度呈现正相关的关系。

With Kexin No.1 as raw material,different thickness potato chips were dried by different temperature and then made into potato powder.The changes of reducing sugar,antioxidant activity and total phenol in potato powder were compared,and the vitamin C content and enthalpy value of potato flour after drying process were explored for the first time.The results showed that:The drying temperature had a greater in fluence on the reducing sugar content of potato powder;The antioxidant activity of potato flour was positively correlated with drying temperature and thickness of potato chips.The total phenol content of potato flour gradually increased with the increase of drying thickness gradually;The vitamin C content of potato powder gradually decreased with the increase of drying temperature;The gelatinization degree of potato starch was positively correlated with the thickness of potato chips.