摘要
采用热风干燥、热泵干燥、真空冷冻干燥和微波辅助真空冷冻干燥4种干燥方式制备紫薯全粉,研究了4种不同干燥方式对紫薯全粉持水力、堆积密度、冻融析水力、微观结构、花青素含量和细胞破损程度等指标的影响。结果表明,不同干燥方式对紫薯全粉的物性品质及花青素含量影响显著(P<0.05)。真空冷冻干燥制备的紫薯全粉花青素含量(24.61 mg/100 g)、持水性(9.45 g/g)、冻融析水力(0.10 g/g)均优于其他3种干燥方式。其次是微波辅助真空冷冻干燥,紫薯全粉的花青素含量、持水性、冻融析水力分别为19.69 mg/100 g、9.00 g/g、0.25 g/g,其紫薯全粉的碘蓝值最小为2.74。热风干燥与热泵干燥制备的紫薯全粉色泽明亮但花青素含量低,所得的花青素含量分别为9.91和11.72 mg/100 g,仅为微波辅助真空冷冻的50%左右。扫描电镜结果表明,真空冷冻干燥与微波辅助真空冷冻干燥的紫薯全粉颗粒完整光滑。微波辅助真空冷冻干燥在制备块茎薯类全粉各方面表现仅次于真空冷冻干燥,研究为微波辅助真空冷冻干燥技术在块茎薯类全粉制备及其他农产品干燥领域的应用提供了参考。
Purple potato powder was prepared by four drying methods,including hot air drying,heat pump drying,vacuum freeze-drying and microwave-assisted vacuum freeze-drying.The effects of four different drying methods on the water holding capacity,bulk density,freeze-thaw water force,microstructure,anthocyanin content and cell damage of purple potato powder were studied.The results showed that different drying methods had a significant effect on the physical properties,quality,and anthocyanin content of purple potato powder(P<0.05).The anthocyanin content(24.61 mg/100 g),water holding capacity(9.45 g/g) and freeze-thaw water force(0.15 g/g) of purple potato powder prepared by vacuum freeze-drying showed more advantages than the other three.Followed by microwave-assisted vacuum freeze-drying,the anthocyanin content,water holding capacity and freeze-thaw desorption water power of purple potato powder were 19.69 mg/100 g,9.00 g/g and 0.32 g/g respectively,and the iodine blue value of purple potato powder was the minimum(2.74).The purple potato prepared by hot air drying and heat pump drying had bright pink color,but the anthocyanin content was low.The anthocyanin content was 9.91 mg/100 g and 11.72 mg/100 g respectively,which was only about 50% of that of microwave-assisted vacuum freezing.The results of SEM showed that the purple potato powder particles of vacuum freeze-drying and microwave-assisted vacuum freeze-drying were complete and smooth.While microwave-assisted vacuum freeze-drying displayed few advantages in the preparation of tuber potato powder than vacuum freeze-drying.The research provides a reference for the application of microwave-assisted vacuum freeze-drying technology in the preparation of tuber potato powder.
作者
樊小静
任广跃
段续
曹伟伟
李琳琳
余祖艳
FAN Xiaojing;REN Guangyue;DUAN Xu;CAO Weiwei;LI Linlin;YU Zuyan(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471000,China;Henan Collaborative Innovation Center for Grain Storage Security,Zhengzhou 450000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第21期160-166,共7页
Food and Fermentation Industries
基金
国家自然科学基金项目(32172352)
河南省高校重点科研项目(20A550006)
河南省高等学校重点科研项目基础研究计划(22A550005)
江苏省食品先进制造装备技术重点实验室开放课题资助项目(FM-202102)。
关键词
紫薯全粉
微波辅助真空冷冻干燥
物性品质
花青素
细胞破损
purple potato powder
microwave assisted vacuum freeze-drying
physical quality
anthocyanin
cell breakage
