摘要
为改善甘薯薯渣粉的品质,以甘薯薯渣为原料,采用四元二次正交旋转设计研究甘薯薯渣粉碎细度、Na_2S_2O_4浓度、干燥温度、洞道干燥装置载量4个因素对甘薯薯渣粉白度及含水率综合评分的影响,用DPS 7.05软件分析得到回归方程。研究结果表明,新型甘薯薯渣粉最佳工艺条件为:粉碎细度60目、Na_2S_2O_4浓度0.9%、干燥温度80℃、载量64.5%。在此工艺条件下,新型甘薯薯渣粉的白度为75.10%,含水率为2.027%,综合评分达到99.84,持水力为35.60 g/g,持油力为7.77 g/g,溶胀力达119.00 mL/g,优化甘薯薯渣粉部分理化和功能性品质特性得到提高,其白度和持油力性能显著改善,适合应用到油炸食品、松饼、面包制品等食品领域。
In order to improve the quality of sweetpotato powder,with adopting sweetpotato residue as raw material,the research has used quaternary secondary orthogonal revolving design research of sweetpotato slag grinding fineness,Na2S2 O4 concentration,drying temperature,tunnel drying device load,the influence of 4 factors on potato slag comprehensive score for whiteness and moisture content,the regression equation was obtained by using DPS7.05 software analysis.The results showed that for the new sweetpotato slag powder,the optimum condition was：the grinding fineness of 60 orders,Na2S2O4 concentration 0.9%,drying temperature 80 ℃,load 64.5%.On the condition,a new sweetpotato slag powder white degree was 75.10%,water content 2.027%,the comprehensive score of 99.84,water holding capacity 35.60 g/g,oil holding capacity 7.77 g/g,swelling was up to 119 mL/g,optimization of sweetpotato slag powder are of higher physicochemical and functional properties partial,the whiteness,oil holding capacity improved significantly,suitable for application to deep fried food,muffins,bread and other food products.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2014年第10期100-105,共6页
Journal of the Chinese Cereals and Oils Association
基金
河北省科技计划项目(12231009D-12-1)
关键词
甘薯薯渣粉
正交旋转设计
白度
含水率
制备
优化
sweetpotato residue powder
orthogonal rotation design
chroma
percentage of moisture
preparation
optimization
