| 真空干燥法制备甘薯全粉 |
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| 引用本文： | 李新华,宋秀洁. 真空干燥法制备甘薯全粉[J]. 食品与发酵工业, 2012, 38(2): 122-125 |
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| 作者姓名： | 李新华 宋秀洁 |
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| 作者单位： | 沈阳农业大学食品学院,辽宁沈阳,110866 |
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| 摘 要： | 选用真空干燥方法制备甘薯熟制全粉,研究了真空干燥温度、浸钙浓度、蒸制时间和乳化剂添加量对甘薯熟制全粉游离淀粉含量的影响。利用正交试验优化了工艺参数,当干燥温度为40℃,浸钙浓度为25 mg/L,乳化剂添加量为0.2%,蒸煮时间为12 min时生产出的甘薯熟制全粉品质最好,游离淀粉含量为21.89%。
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| 关 键 词： | 甘薯 甘薯全粉 真空干燥 |
Studies on Vacuum Drying Method to Preparing Sweet Potato Granules and Its Applications |
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| Li Xin-hua,Song Xiu-jie. Studies on Vacuum Drying Method to Preparing Sweet Potato Granules and Its Applications[J]. Food and Fermentation Industries, 2012, 38(2): 122-125 |
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| Authors: | Li Xin-hua Song Xiu-jie |
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| Affiliation: | (College of Food Science,Shenyang Agriculture University,Shenyang 110866,China) |
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| Abstract: | Vacuum drying method was chosen to preparing sweet potato granules.The effects of vacuum drying temperature,leaching of calcium concentration,cooking time and concentration of the added emulsifier on the free starch content of sweet potato granules was discussed.The optimal conditions were as followed through orthogonal experiment: the vacuum drying temperature 40℃,leaching of calcium concentration 25 mg/L,concentration of added emulsifier 0.2%,cooking time 12 min(the quality of sweet potato granules are best),and the free starch content of sweet potato granules is 21.89%. |
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| Keywords: | sweet potato sweet potato granules vacuum drying |
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