不同干燥方式对莲藕淀粉品质特性的影响
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摘要
以莲藕为试验对象,探讨热风干燥、微波干燥、真空微波干燥和红外干燥四种不同干燥方式对莲藕淀粉的干燥时间、亮度、微观结构、晶体类型、粘度、凝沉稳定性、冻融稳定性和透明度影响。结果表明:热风干燥、微波干燥、真空微波干燥和红外干燥四种不同干燥方式处理的莲藕淀粉X-射线衍射图谱一致,晶体类型均为B型结构。在热风干燥和红外的淀粉颗粒形状较不规则,表面粗糙,有明显凹坑,颗粒间团聚和裂缝严重,外观品质极差;微波干燥和真空微波干燥的淀粉,大颗粒整体结构为椭球型,小颗粒为球形,无团聚,真空微波干燥莲藕淀粉颗粒较完整,轮廓清晰,表面光滑。四种干燥方式处理莲藕淀粉,真空微波干燥淀粉的亮度、凝沉稳定性均为最好,透明度最低,而微波干燥的干燥时间最短,冻融稳定性最好。综合分析,真空微波干燥方式优于其他三种方式,可适用于莲藕淀粉及淀粉制品加工的工业生产中。
With lotus root as experimental object,the effects of the drying time,brightness,microstructure,crystal type,viscosity,coagulating stability,freezing and thawing stability and transparency were studied through four drying methods such as hot air drying,microwave drying,vacuum microwave drying and infrared drying. The results showed that the X-ray diffraction patterns of lotus root starch treated by hot air drying,microwave drying,vacuum microwave drying and infrared drying four drying methods were consistent,and the crystal types were all B type,and the starch particles in hot air drying and infrared drying were irregular in shape,rough in surface and obviously pits. The starch of microwave drying and vacuum microwave drying was ellipsoidal,small particles were spherical,no agglomeration,vacuum microwave drying of lotus root starch was relatively complete,the outline was clear and the surface was smooth. The brightness,condensation stability,freeze-thaw stability of vacuum microwave drying starch were the best,the transparency was the lowest,and the drying time of microwave drying was the shortest freezing and the thawing stability of microwave drying was the best.Comprehensive analysis showed that the vacuum microwave drying would be more suitable for industrial production of lotus root starch and starch products than other three ways.
With lotus root as experimental object,the effects of the drying time,brightness,microstructure,crystal type,viscosity,coagulating stability,freezing and thawing stability and transparency were studied through four drying methods such as hot air drying,microwave drying,vacuum microwave drying and infrared drying. The results showed that the X-ray diffraction patterns of lotus root starch treated by hot air drying,microwave drying,vacuum microwave drying and infrared drying four drying methods were consistent,and the crystal types were all B type,and the starch particles in hot air drying and infrared drying were irregular in shape,rough in surface and obviously pits. The starch of microwave drying and vacuum microwave drying was ellipsoidal,small particles were spherical,no agglomeration,vacuum microwave drying of lotus root starch was relatively complete,the outline was clear and the surface was smooth. The brightness,condensation stability,freeze-thaw stability of vacuum microwave drying starch were the best,the transparency was the lowest,and the drying time of microwave drying was the shortest freezing and the thawing stability of microwave drying was the best.Comprehensive analysis showed that the vacuum microwave drying would be more suitable for industrial production of lotus root starch and starch products than other three ways.
引文
[1]钱文文,李帅,王春辉,等.不同品种莲藕淀粉的颗粒形态及流变特性研究[J].食品工业科技,2012,33(4):195-199.
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[11]刘敏,赵欣,阚建全,等.黄原胶对莲藕淀粉糊化性质及流变与质构特性的影响[J].食品科学,2018,39(6):45-50.
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[13]陈巧莉,张甫生,陈厚荣,等.高静压处理对莲藕淀粉糊化、流变及质构特性的影响[J].食品与机械,2018,34(4):31-36,64.
[14]涂静,张慜,蓼黄敏,等.莲藕淀粉含量的近红外光谱无损检测方法[J].食品与生物技术学报,2013,32(9):972-977.
[15]邓青,周爱梅,张风,等.菱角、马蹄、慈姑、莲藕淀粉对粉丝品质的影响[J].食品工业科技,2013,34(21):133-136.
[16]李西腾,丁兴华.李红涛.酶法制备莲藕抗性淀粉工艺的研究[J].农业机械,2012(15):70-72.
[17]王素雅,曹崇江,杨晓蓉,等.慈姑淀粉的性质研究[J].食品与发酵工业,2008,34(10):40-43.
[18]唐小闲,罗杨合,汤泉,等.马蹄湿淀粉微波干燥的实验研究[J].食品工业科技,2017,38(11):107-110.
[19]陈瑞娟,毕金峰,陈芹芹,等.不同干燥方式对胡萝卜粉品质的影响[J].食品科学,2014,35(11):48-53.
[20]唐小闲,汤泉,段振华,等.微波间歇干燥与热风干燥对马蹄淀粉特性的影响[J].食品研究与开发,2018,39(7):71-75.
[21]万宝林,徐其华.早籼米在发酵过程中的酸度变化及发酵米与其它米淀粉流变学特性研究[J].江西食品工业,2006(3):30-33.
[22]张佳艳,梁舒颖,熊建文,等.响应面优化微波法制备马铃薯交联淀粉工艺[J].中国食品添加剂,2016(10):135-141.
[23]张正茂,阚玲.机械活化交联玉米淀粉改性工艺参数优化[J].食品工业科技,2015,36(9):261-265.
[24]吕晓晶.用玉米淀粉制备交联淀粉的工艺[J].食品研究与开发,2016,37(3):132-134.
[25]王梦嘉,叶晓汀,吴金鸿,等.淀粉冻融稳定性的研究进展[J].粮油食品科技,2016,24(5):19-23.
[26]张喻,章丽琳,曾希珂,等.凉薯淀粉的理化性质研究[J].粮食与油脂,2016,29(9):19-22.
[27]兰冬梅.微波对锥栗全粉理化性质的影响及即食锥栗的研制[D].福州:福建农林大学,2016.
[28]宁芯,程学勋,赵思明,等.微波对大米淀粉物化特性的影响[J].华中农业大学学报,2009,28(3):369-372.
[29]司学之,李建伟.防止甘薯破碎后的褐变提高淀粉白度的研究[J].郑州粮食学院学报,1997,18(4):38-66.
[30]陈平生.四个品种香蕉抗性淀粉的特性及其在后熟期间变化规律的研究[D].广州:华南理工大学,2012.
[31]何刚,谢碧霞,谢涛.淀粉品质特性研究进展[J].经济林研究,2003,21(4):112-116.
[2]田翠华.莲藕淀粉特性的研究[D].武汉:华中农业大学,2005.
[3]文水,姜启兴,张家骊.莲藕方便食品加工技术的研究[J].食品与机械,2007(1):139-142.
[4]李洁,田翠华,王清章.莲藕淀粉的晶体特性研究[J].食品科学,2007(2):50-52.
[5]田翠华,严守雷,李洁,等.莲藕淀粉的颗粒特性研究[J].安徽农业科学,2008(10):4062-4064,4069.
[6]Suzuki A,Kaneyama M,Shibanuma K,et al.Characterization o lotus starch[J].Cereal Chemistry,1992,69:309-315.
[7]田翠华,严守雷,李洁,等.莲藕淀粉的老化特性研究[J].食品科学,2009,30(3):67-70.
[8]田翠华,严守雷,李洁,等.莲藕淀粉的糊化特性研究[J].食品科学,2009,30(11):29-32.
[9]宋哲.不同时期莲藕淀粉精细结构、消化性与水分子运动性研究[D].武汉:华中农业大学,2009.
[10]钱文文,李帅,王春辉,等.不同品种莲藕淀粉的颗粒形态及流变特性研究[J].食品工业科技,2012,33(4):195-199.
[11]刘敏,赵欣,阚建全,等.黄原胶对莲藕淀粉糊化性质及流变与质构特性的影响[J].食品科学,2018,39(6):45-50.
[12]刘敏,代曜伊,毕家钰,等.魔芋胶对莲藕淀粉糊化和流变特性的影响[J].食品与发酵工业,2017,43(7):109-114.
[13]陈巧莉,张甫生,陈厚荣,等.高静压处理对莲藕淀粉糊化、流变及质构特性的影响[J].食品与机械,2018,34(4):31-36,64.
[14]涂静,张慜,蓼黄敏,等.莲藕淀粉含量的近红外光谱无损检测方法[J].食品与生物技术学报,2013,32(9):972-977.
[15]邓青,周爱梅,张风,等.菱角、马蹄、慈姑、莲藕淀粉对粉丝品质的影响[J].食品工业科技,2013,34(21):133-136.
[16]李西腾,丁兴华.李红涛.酶法制备莲藕抗性淀粉工艺的研究[J].农业机械,2012(15):70-72.
[17]王素雅,曹崇江,杨晓蓉,等.慈姑淀粉的性质研究[J].食品与发酵工业,2008,34(10):40-43.
[18]唐小闲,罗杨合,汤泉,等.马蹄湿淀粉微波干燥的实验研究[J].食品工业科技,2017,38(11):107-110.
[19]陈瑞娟,毕金峰,陈芹芹,等.不同干燥方式对胡萝卜粉品质的影响[J].食品科学,2014,35(11):48-53.
[20]唐小闲,汤泉,段振华,等.微波间歇干燥与热风干燥对马蹄淀粉特性的影响[J].食品研究与开发,2018,39(7):71-75.
[21]万宝林,徐其华.早籼米在发酵过程中的酸度变化及发酵米与其它米淀粉流变学特性研究[J].江西食品工业,2006(3):30-33.
[22]张佳艳,梁舒颖,熊建文,等.响应面优化微波法制备马铃薯交联淀粉工艺[J].中国食品添加剂,2016(10):135-141.
[23]张正茂,阚玲.机械活化交联玉米淀粉改性工艺参数优化[J].食品工业科技,2015,36(9):261-265.
[24]吕晓晶.用玉米淀粉制备交联淀粉的工艺[J].食品研究与开发,2016,37(3):132-134.
[25]王梦嘉,叶晓汀,吴金鸿,等.淀粉冻融稳定性的研究进展[J].粮油食品科技,2016,24(5):19-23.
[26]张喻,章丽琳,曾希珂,等.凉薯淀粉的理化性质研究[J].粮食与油脂,2016,29(9):19-22.
[27]兰冬梅.微波对锥栗全粉理化性质的影响及即食锥栗的研制[D].福州:福建农林大学,2016.
[28]宁芯,程学勋,赵思明,等.微波对大米淀粉物化特性的影响[J].华中农业大学学报,2009,28(3):369-372.
[29]司学之,李建伟.防止甘薯破碎后的褐变提高淀粉白度的研究[J].郑州粮食学院学报,1997,18(4):38-66.
[30]陈平生.四个品种香蕉抗性淀粉的特性及其在后熟期间变化规律的研究[D].广州:华南理工大学,2012.
[31]何刚,谢碧霞,谢涛.淀粉品质特性研究进展[J].经济林研究,2003,21(4):112-116.