Objective] This study aimed to investigate the method for efficient utilization and development of purple sweet potatoes. [Method] Purple sweet potatoes were dried at two specific temperatures and prepared into prelim...Objective] This study aimed to investigate the method for efficient utilization and development of purple sweet potatoes. [Method] Purple sweet potatoes were dried at two specific temperatures and prepared into preliminarily-processed products for gelatinization simulation to analyze the extraction amount of anthocyanins from gelatinized samples at different gelatinization stages. [Result] During the gelatinization process, the extraction rate of anthocyanins from purple sweet potato samples reached the highest as the temperature rised from 90 ℃ to 95 ℃,and the extraction amount of anthocyanins reached the maximum at 15 min postheat preservation at 95 ℃. Purple sweet potato samples dried at 60 ℃ exhibited larger retention amount, larger maximum extraction amount and higher maximum extraction rate of anthocyanins compared with those dried at 110 ℃. [Conclusion] Drying at low temperatures and appropriately shortening the initial gelatinization stage below 90 ℃ is conducive to the retention and extraction of anthocyanins from purple sweet potatoes.展开更多
This study was conducted to find the optimum process conditions for tuck- ahoe （Poria cocos） purple potato steamed sponge cake. The results showed that the best production process conditions of tuckahoe purple potat...This study was conducted to find the optimum process conditions for tuck- ahoe （Poria cocos） purple potato steamed sponge cake. The results showed that the best production process conditions of tuckahoe purple potato steamed sponge cake were as follows： ratio of wheat flour to tuckahoe power at 8：2, 10% purple potato starch, 25% white granulated sugar, and 1.5% yeast powder.展开更多
The drying characteristics,physico-chemical and functional properties,as well as starch digestibility,of purple potato slices dried using different methods(such as,vacuum freeze-drying,VFD;hot-air drying,HAD;air-impin...The drying characteristics,physico-chemical and functional properties,as well as starch digestibility,of purple potato slices dried using different methods(such as,vacuum freeze-drying,VFD;hot-air drying,HAD;air-impingement jet drying,AIJD;and far-infrared assisted heat-pump drying,FIHPD)were investigated.Drying rate was the highest(3.0 g 100 g^-1 min^-1)using AIJD,followed by FIHPD and HAD,and the rate of VFD was the lowest one(0.3 g 100 g^-1 min^-1).Drying data were fitted to 12 thin-layer drying models,with the Midilli model giving the best predictions.Moreover,AIJD showed higher diffusivity(5.5×10^-10 m^2 s^–1)and energy efficiency(55 J g^-1)than any other drying method used in this study.With reference to the samples dried by VFD,the starch granules of the samples obtained by HAD,FIHPD,and AIJD exhibited different extent of disruption,which significantly increased their water absorption capacity,swelling power,and in vitro digestibility,but decreased the peak viscosity.The sample resulting from AIJD had the greatest water absorption capacity(7.9 g g^-1)and solubility(21.6%),but the smallest syneresis rate(48%).Good correlation coefficients(R^2>0.98)implied that the pseudofirst order kinetic model adequately described the rate and extent of starch digestion of dried potato flours.Samples from AIJD and FIHPD showed the highest digestibility percentages,reaching to 72.4 and 72.5%.Based on the drying rate,specific energy consumption,functional properties and digestibility,AIJD appeared to be quite effective and suitable to be transferred on the industry scale.展开更多
以‘紫罗兰’紫薯为原料,研究同步提取紫薯花青素以及制备紫薯淀粉、纤维素和紫薯蛋白的工艺及参数。紫薯与酸乙醇(p H 2)混合破碎、过滤、沉淀分离淀粉;将滤渣和分离淀粉后上清液混合,用微波辅助法提取花青素并优化提取条件;花青素提...以‘紫罗兰’紫薯为原料,研究同步提取紫薯花青素以及制备紫薯淀粉、纤维素和紫薯蛋白的工艺及参数。紫薯与酸乙醇(p H 2)混合破碎、过滤、沉淀分离淀粉;将滤渣和分离淀粉后上清液混合,用微波辅助法提取花青素并优化提取条件;花青素提取液沉淀分离紫薯蛋白;提取花青素的滤渣制备紫薯纤维素。结果表明:微波辅助提取紫薯中花青素的最佳工艺条件为微波时间4 min、微波温度52℃、料液比1∶22.40(g/m L)、乙醇体积分数62%(p H 2),在此条件下紫薯花青素的提取率(93.64±0.69)%、粗提物中花青素含量(9.58±0.20)mg/g。制备的紫薯淀粉质量分数(95.77±0.41)%、得率(占总淀粉质量分数)(73.06±1.03)%;滤渣粉中纤维素含量(117.11±2.69) mg/g;制备的紫薯蛋白中蛋白质含量(524.78±24.84) mg/g。该制备方法能够提高紫薯的利用率,降低生产成本。展开更多
基金Supported by Key Scientific and Technological Project of Wuhan Science and Technology Bureau([2012]No.100 201250499145-15)~~
文摘Objective] This study aimed to investigate the method for efficient utilization and development of purple sweet potatoes. [Method] Purple sweet potatoes were dried at two specific temperatures and prepared into preliminarily-processed products for gelatinization simulation to analyze the extraction amount of anthocyanins from gelatinized samples at different gelatinization stages. [Result] During the gelatinization process, the extraction rate of anthocyanins from purple sweet potato samples reached the highest as the temperature rised from 90 ℃ to 95 ℃,and the extraction amount of anthocyanins reached the maximum at 15 min postheat preservation at 95 ℃. Purple sweet potato samples dried at 60 ℃ exhibited larger retention amount, larger maximum extraction amount and higher maximum extraction rate of anthocyanins compared with those dried at 110 ℃. [Conclusion] Drying at low temperatures and appropriately shortening the initial gelatinization stage below 90 ℃ is conducive to the retention and extraction of anthocyanins from purple sweet potatoes.
基金Supported by Natural Science Foundation of Hubei Province(2013CFB472)~~
文摘This study was conducted to find the optimum process conditions for tuck- ahoe （Poria cocos） purple potato steamed sponge cake. The results showed that the best production process conditions of tuckahoe purple potato steamed sponge cake were as follows： ratio of wheat flour to tuckahoe power at 8：2, 10% purple potato starch, 25% white granulated sugar, and 1.5% yeast powder.
基金supported by the Shanghai Municipal Agricultural Commission, China (2016NY001)
文摘The drying characteristics,physico-chemical and functional properties,as well as starch digestibility,of purple potato slices dried using different methods(such as,vacuum freeze-drying,VFD;hot-air drying,HAD;air-impingement jet drying,AIJD;and far-infrared assisted heat-pump drying,FIHPD)were investigated.Drying rate was the highest(3.0 g 100 g^-1 min^-1)using AIJD,followed by FIHPD and HAD,and the rate of VFD was the lowest one(0.3 g 100 g^-1 min^-1).Drying data were fitted to 12 thin-layer drying models,with the Midilli model giving the best predictions.Moreover,AIJD showed higher diffusivity(5.5×10^-10 m^2 s^–1)and energy efficiency(55 J g^-1)than any other drying method used in this study.With reference to the samples dried by VFD,the starch granules of the samples obtained by HAD,FIHPD,and AIJD exhibited different extent of disruption,which significantly increased their water absorption capacity,swelling power,and in vitro digestibility,but decreased the peak viscosity.The sample resulting from AIJD had the greatest water absorption capacity(7.9 g g^-1)and solubility(21.6%),but the smallest syneresis rate(48%).Good correlation coefficients(R^2>0.98)implied that the pseudofirst order kinetic model adequately described the rate and extent of starch digestion of dried potato flours.Samples from AIJD and FIHPD showed the highest digestibility percentages,reaching to 72.4 and 72.5%.Based on the drying rate,specific energy consumption,functional properties and digestibility,AIJD appeared to be quite effective and suitable to be transferred on the industry scale.
文摘以‘紫罗兰’紫薯为原料,研究同步提取紫薯花青素以及制备紫薯淀粉、纤维素和紫薯蛋白的工艺及参数。紫薯与酸乙醇(p H 2)混合破碎、过滤、沉淀分离淀粉;将滤渣和分离淀粉后上清液混合,用微波辅助法提取花青素并优化提取条件;花青素提取液沉淀分离紫薯蛋白;提取花青素的滤渣制备紫薯纤维素。结果表明:微波辅助提取紫薯中花青素的最佳工艺条件为微波时间4 min、微波温度52℃、料液比1∶22.40(g/m L)、乙醇体积分数62%(p H 2),在此条件下紫薯花青素的提取率(93.64±0.69)%、粗提物中花青素含量(9.58±0.20)mg/g。制备的紫薯淀粉质量分数(95.77±0.41)%、得率(占总淀粉质量分数)(73.06±1.03)%;滤渣粉中纤维素含量(117.11±2.69) mg/g;制备的紫薯蛋白中蛋白质含量(524.78±24.84) mg/g。该制备方法能够提高紫薯的利用率,降低生产成本。
