护色和干燥工艺对马铃薯生全粉色泽的影响

Effects of Color Protection and Drying Process on the Color of Potato Raw Powder

研究护色和干燥工艺对马铃薯生全粉色泽的影响。以马铃薯生全粉的色泽为指标,对D-异抗坏血酸钠、柠檬酸、氯化钙3种护色剂分别进行单因素试验与正交试验,确定最佳的护色剂质量浓度。并对不同干燥方式(热风气流干燥、真空冷冻干燥、烘箱干燥)以及不同干燥温度(40、60、80、100、120℃)下所制得的马铃薯生全粉进行色泽测定,研究干燥工艺对生全粉色泽的影响。结果表明:护色剂的最佳质量浓度为D-异抗坏血酸钠0.5g/L、柠檬酸5.0g/L、氯化钙8.0g/L;热风气流干燥温度为60℃时,所制得的生全粉只发生轻微褐变,亮度最高。

In this paper,the effects of color protection and drying process on the color of potato raw powder were studied.The effect of sodium D-isoascorbate mass concentration,citric acid mass concentration,calcium chloride mass concentration on the color of potato flour were investigated by single factor and orthogonal experiment to determine the best colorant ratio and concentration.Color of potato raw powder which was produced by different drying methods(hot air flow drying,vacuum freeze drying,oven drying)and at different drying temperatures(hot air flow drying at 40,60,80,100,and 120℃)was determined.The results showed that the best colorant ratio and concentration of the color-protecting agent were 0.5 g/L of sodium D-isoascorbate,5 g/L of citric acid,and 8 g/L of calcium chloride;the brightness of raw powder produced by hot air flow drying and vacuum freeze-drying was highest;when the hot air flow drying temperature was 60℃,the raw powder was only slightly brownish,and the brightness was the highest.