干燥方式对葛粉—脂肪酸复合物冲调性的影响

Effects of different drying methods on the reconstituability of kudzu powder-fatty acid complexes

目的:改善葛粉冲调性。方法:将葛粉与月桂酸共糊化后,通过不同干燥方式制备成葛粉—脂肪酸复合物,从晶体结构、微观结构、堆积密度、吸水性指数和膨胀势的变化,探究干燥方式对复合物冲调性的影响。结果:干燥方式影响复合物的吸水能力,从而影响复合物的冲调性。与鼓风干燥和远红外干燥相比,喷雾干燥和冷冻干燥制备的复合物堆积密度更小、颗粒表面更加不平整、无定型结构更多,使得其吸水能力更强,冲调性更好。结论:喷雾干燥和冷冻干燥制备的复合物用(95±2)℃热水直接冲调后,结块率为4.6%~6.0%,比原葛粉降低36.3%以上,说明葛粉—脂肪酸复合物具有开发成为热水冲调即食葛粉的潜力。

Objective:This study aimed to improve the reconstituability of kudzu powder.Methods:The kudzu powder-fatty acid complexes were prepared by different drying methods after co-gelatinization of kudzu powder with lauric acid,and investigated the effects of drying methods on the instant properties of the complexes from the changes of crystal structure,microstructure,bulk density,water absorption index and swelling power.Results:The drying method influenced the water absorption capacity of the complexes,there by affected the reconstituability of the complexes.Compared with oven drying and far-infrared drying,the complexes prepared by spray drying and freeze-drying had lower bulk density,more uneven particle surface and more amorphous structures,which made them more absorbent and better reconstituability.Conclusion:The agglomeration rate of the spray-dried and freeze-dried complexes was 4.6%~6.0%after directly mixing with hot water at(95±2)℃,which was 36.3%lower than that of the native kudzu powder,indicating that the kudzu powder-fatty acid complexes have the potential to be developed into hot water ready-to-eat kudzu powder.