| 前处理对甘薯变温压差膨化效果影响 |
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| 引用本文： | 宋阳,罗红霞,句容辉,迟全勃,王建.前处理对甘薯变温压差膨化效果影响[J].食品工业,2012(5):17-20. |
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| 作者姓名： | 宋阳 罗红霞 句容辉 迟全勃 王建 |
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| 作者单位： | 新疆农业大学食品科学与药学学院;北京农业职业学院食品与生物工程系 |
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| 基金项目： | 北京市教育委员会科技计划面上项目,基金号为SQKM201212448001 |
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| 摘 要： | 研究不同切片厚度、热烫、冷冻和浸渍等4个因素对甘薯变温压差膨化干燥产品含水率、硬度、色泽和复水比的影响。结果表明:甘薯切片的最佳厚度为2 mm,物料经浸渍处理所得产品品质较优;糖液浸渍预处理使物料加速失水,对物料色泽和外形的保持有显著的作用;在果葡糖浆、麦芽糖浆、麦芽糖醇中,选用麦芽糖浆作为预处理的浸渍溶液,且浓度为15%,浸渍时间为8 h产品质量较好。
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| 关 键 词： | 甘薯 切片厚度 预处理 变温压差 |
Effect of Pre-treatments on the Sweet Potato of Explosion Puffing Drying at Variable Temperature and Pressure Difference of Sweet Potato Chips |
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| Song Yang,Luo Hong-xia,Ju Rong Hui,Chi Quan Bo,Wang Jian.Effect of Pre-treatments on the Sweet Potato of Explosion Puffing Drying at Variable Temperature and Pressure Difference of Sweet Potato Chips[J].The Food Industry,2012(5):17-20. |
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| Authors: | Song Yang Luo Hong-xia Ju Rong Hui Chi Quan Bo Wang Jian |
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| Affiliation: | 1.College of Food Science,Xinjiang Agricultural University(Wulumuqi 830052); 2.College of Food and Biological Engineering,Beijing Vocational College of Agriculture,(Beijing 102442) |
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| Abstract: | The influence of different piece thickness,water blanching,freezing and infusing of water content,hardness,color,and rehydration rate of explosion puffing drying for sweet potato chips was investigated.The results showed that the optimum thickness of the sweet potato chips used was 2 mm;infusing pretreatment improved the quality of sweet potato chips;the sugar fluid infusing pretreatment accelerated the dehydration of the product,obviously maintained the color and the shape.Sweet potato chips could get good quality soaked in glucose syrup,maltose so1ution and maltose mellowness,better in maltose so1ution concentration of 15% for 8 h. |
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| Keywords: | sweet potato piece-thickness pre-treatment variable temperature and pressure difference |
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