摘要
该研究主要采用4种干燥方法加工马铃薯粉,并分析比较其加工品质.结果表明:真空冷冻干燥马铃薯粉溶解时间显著低于热风干燥马铃薯粉,干燥前对马铃薯进行胶体磨均质处理制浆,可显著降低马铃薯粉溶解时间(P<0.05);真空冷冻干燥马铃薯粉在亲水性、亲油性方面均明显高于热风干燥马铃薯粉(P<0.05),而相同干燥方法中的马铃薯片和马铃薯浆干燥原料形式对马铃薯粉的亲水性、亲油性影响不显著(P>0.05);马铃薯粉D10粒径、D50粒径、D90粒径、D97粒径最大颗粒等效直径由大到小分别是马铃薯片-热风、马铃薯浆-热风、马铃薯片-冻干、马铃薯浆-冻干,比表面积大小排序则相反;真空冷冻干燥马铃薯粉色泽与新鲜马铃薯相近,而热风干燥马铃薯粉L*、a*、b*值与真空冷冻干燥马铃薯粉、新鲜马铃薯则呈现显著差异(P<0.05).
Four kinds of drying methods were used to process potato powder,and the processing quality was analyzed and compared. The results showed that the dissolving time of potato powder by vacuum freeze-drying was significantly lower than that of hot-air-dried potato powder（ P〈0. 05）. The time of dissolving potato powder was significantly reduced if the colloid miller pretreatment on potato material was carried out before drying（ P〈0. 05）.The hydrophilicity and lipophilicity of the freeze-dried potato powder was significantly higher than that in hot-airdried potato powder（ P〈0. 05）,while the colloid miller pretreatment on potato material had no significant effect（ P〈0. 05）. In the case of D10 particle size,D50 particle size,D90 particle size and D97 particle size,the equivalent maximum particle diameters were ranked from large to small,whose methods were potato slice-hot air,potato pulphot air,potato slice-freeze drying,and potato pulp-freeze drying,respectively,while the sequence list was inverse for specific surface area. Vacuum freeze-dried potato powder achieved similar color as fresh potatoes,while hot-airdried potato powder had a significant difference in L＊,a＊,b＊value compared with that in vacuum freeze-dried potato powder and fresh potato（ P〈0. 05）.
出处
《南京晓庄学院学报》
2017年第6期66-69,共4页
Journal of Nanjing Xiaozhuang University
基金
国家自然科学青年基金(31301592)
常州市科技支撑计划项目(CE20152017)
南京晓庄学院人才引进项目(2013xzrc04)
