喷雾干燥法制备紫薯全粉的研究
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摘要
以紫薯为原料,采用喷雾干燥法制备紫薯全粉,研究进风温度、出风温度、进料浓度及喷雾压力对紫薯全粉碘蓝值及基本成分、品质特性的影响。通过正交试验确定喷雾干燥法制备紫薯全粉的最优工艺条件为喷雾压力1.8 kg/cm2、进风温度180℃、进料浓度14 g/100 g、出风温度90℃,此时碘蓝值为27.01。与热风干燥相比,喷雾干燥法制备的紫薯全粉粗蛋白、淀粉、花色苷损失较少。进一步测定紫薯全粉的加工特性,其持水性比持油性好;3%盐溶液、9%糖溶液或pH值3溶液均有助于提高其胶凝特性;添加一定量的食盐可提高其凝胶的冻融稳定性。
The whole powder of purple potato was prepared by spray drying method with purple potato as raw material, and the effect of inlet air temperature, outlet air temperature, feed concentration and spray pressure on iodine blue value, basic composition and quality characteristics of purple potato powder was studied. The optimal spray drying parameters for preparing whole purple sweet potato powder were as followed through orthogonal experiment: Spray pressure 1.8 kg/cm2, temperatures of inlet wind 180 ℃, feed concentration 14 g/100 g and out let wind 90 ℃, with the iodine blue value of PSP granules 27.01. Compared with hot-air drying, the loss of crude protein, starch and anthocyanin in the whole purple potato powder prepared by spray drying method was less. After processing characteristics of PSP powder further determined it showed that the powder was more powerful on water holding capacity than that of on oil holding capacity. The gelatinization capacity of granules was improved under the condition of 3 percent of salt, 9 percent of sugar or the solution of pH 3; Adding salt was benefit for increasing freeze-thaw stability of granules.
The whole powder of purple potato was prepared by spray drying method with purple potato as raw material, and the effect of inlet air temperature, outlet air temperature, feed concentration and spray pressure on iodine blue value, basic composition and quality characteristics of purple potato powder was studied. The optimal spray drying parameters for preparing whole purple sweet potato powder were as followed through orthogonal experiment: Spray pressure 1.8 kg/cm2, temperatures of inlet wind 180 ℃, feed concentration 14 g/100 g and out let wind 90 ℃, with the iodine blue value of PSP granules 27.01. Compared with hot-air drying, the loss of crude protein, starch and anthocyanin in the whole purple potato powder prepared by spray drying method was less. After processing characteristics of PSP powder further determined it showed that the powder was more powerful on water holding capacity than that of on oil holding capacity. The gelatinization capacity of granules was improved under the condition of 3 percent of salt, 9 percent of sugar or the solution of pH 3; Adding salt was benefit for increasing freeze-thaw stability of granules.
引文
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[2]李润国,高岩,单秀峰.紫甘薯膳食纤维的提取及对自由基的清除作用[J].沈阳师范大学学报:自然科学版,2014,32(2):206-209.
[3]张淼,李燮昕,何江红,等.我国紫薯全粉加工及利用现状研究[J].四川烹饪高等专科学校学报,2012,4(25):25-28.
[4]王晓双,陶艳丽,高路.微波干燥法制备紫甘薯全粉关键技术的研究[J].粮食与油脂,2017,30(9):74-77.
[5]米谷,薛文通,陈明海.甘薯全粉加工过程中防止细胞破壁工艺的研究[J].食品工业科技,2008,9(28):101-104.
[6]袁丽娜,李斌,刘晶,等.甘薯全粉制备中细胞相对破损率研究[J].粮油加工,2009(10):131-134.
[7]何伟忠,木泰华,于明.浅谈甘薯颗粒全粉的特性[J].农产品加工,2011(1):14-15.
[8] YADAV AR,GUHA M,REDDY SY,et al.Physical properties of acetylated and enzyme-modified potato and sweet potato flours[J].Journal of food science,2007,72(5):249-253.
[9]段欣,薛文通,张惠.不同品种甘薯全粉基本特性研究[J].食品科学,2009(23):119-122.
[10] CHAN EWC, LIM YY, WONG SK,et al.Effects of different drying methods on the antioxidant properties of leaves and tea ofginger species[J].Food Chemistry,2009,113(1):166-172.