摘要
以鲜山药为原料,采用热风干燥法制备山药粉。在单因素实验的基础上,通过响应面法研究了柠檬酸、抗坏血酸、植酸、氯化钙4因素对山药粉白度的影响,可以得出热风干燥法制备山药粉的最优护色工艺条件为:柠檬酸浓度1.28%、L-抗坏血酸浓度0.05%,植酸浓度0.12%,氯化钙浓度0.3%,山药粉的实际甘茨白度为23.56。实验研究表明,以甘茨白度作为山药粉色泽评判的指标,并用响应面法对山药护色工艺的优化合理可行,为山药粉护色工艺提供一定的理论支持。
The yam powder was prepared by the hot hair drying. The study mainly focused on the relationship of citric acid,ascorbic acid,phytic acid calcium chloride and the whiteness of yam powder,through the method of response surface methodology. The optimum conditions of drying by hot air were.citric acid concentration 1.28% ,ascorbic acid concentration 0.05% ,phytic acid concentration 0.12% ,calcium chloride concentration 0.3% ,under the condition,the Ganz whiteness of the yam powder was 23.56. The results showed that：the optimization of color protection process for yam powder by response surface methodology was reasonable with the Indicator of Ganz whiteness. That was providing a theoretical support for color protection of yam powder.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第20期336-339,362,共5页
Science and Technology of Food Industry
基金
国家科技支撑计划课题(2012BAD37B04)
关键词
山药
热风干燥
响应面法
甘茨白度
yam
hot air drying
response surface methodology
Ganz whiteness
