干制对淀粉特性及其制品品质的影响

干制是淀粉原料及其制品加工的常用手段。淀粉原料（块根、块茎、籽粒等）通过干制预处理，不仅便于安全保藏和后续加工，而且显著提高了淀粉提取率和加工适性。在淀粉基食品（粉条、粉丝、虾味片等）生产中，干燥是必要环节，对产品品质有决定性作用。干制过程复杂，涉及水分迁移、热量传递以及其他物理化学变化（如淀粉分子链重结晶、淀粉与其他共存成分相互作用），这使生产中干制的经验性仍多于科学性。因此，作者全面总结和分析了干制对原料中淀粉特性以及淀粉基食品品质的影响及规律，为通过选择干制方式及干制条件来改善淀粉原料加工适性及干制淀粉基食品的品质提供参考。

Effect of Drying on Starch Properties and Starchy Product Quality: A Review

Drying is a common procedure frequently used to process starchy raw materials and their products. The pretreatment of starchy raw materials such as roots, tubers, and grains by drying is not only convenient for safe preservation and subsequent processing, but also significantly promotes the yield of starch extraction and the processing suitability of starch. Drying is a necessary procedure in the production of starchy foods such as starch noodles, vermicelli, shrimp crackers, and so on, playing a decisive role in the quality of starchy products. Drying is a complex process involving moisture transfer, heat transfer and other accompanying physicochemical changes (i.e., recrystallization of starch molecular chains, interactions between starch and other coexisting components), which makes the drying process is more empirical than scientific in industrial production. Therefore, we comprehensively summarized and analyzed the effects and rules of drying on the characteristics of starch in raw materials and the quality of starchy products, providing references in improving the processing suitability of starchy raw materials and the quality of dried starchy foods through the selection of drying modes and conditions.