干燥方式对淮山全粉品质的影响

通过对热风干燥、变温压差干燥、喷雾干燥和真空冷冻干燥4种干燥方式所得淮山全粉的物理特性和营养成分进行分析测定,研究了不同干燥方式对淮山全粉品质的影响。结果表明:在物理特性方面:变温压差干燥、喷雾干燥和真空冷冻干燥淮山全粉色泽好,而热风干燥褐变严重;真空冷冻干燥淮山全粉的堆积密度显著低于其他干燥方式;喷雾干燥淮山全粉的吸水性显著低于其他干燥方式,溶解度显著高于其他干燥方式,且颗粒特征较好。在营养成分方面:4种淮山全粉的营养成分均有不同程度的差异,热风干燥淮山全粉的维生素B1含量显著低于其他干燥方式;喷雾干燥淮山全粉的蛋白质、氨基酸和尿囊素含量均较高;说明喷雾干燥淮山全粉的营养成分损失较小。喷雾干燥法干燥淮山全粉品质较好,且所需干燥时间短,生产效率高、成本低。 

Effect of drying methods on quality characteristics of Chinese yam flour

The physical properties and nutritional contents of Chinese yam flour prepared by hot air drying,explosion puffing drying,spray drying,and vacuum freeze drying were measured and analyzed to explore the effects of drying methods on quality characteristics of Chinese yam flour. The results showed that the color of Chinese yam flour prepared by hot air drying was the worst. Chinese yam flour prepared by vacuum freeze drying had the smallest bulk density. Chinese yam flour prepared by spray drying had better solubility and surface morphology,while the nutritional contents of all four kinds of Chinese yam flour were decreased,Vitamin B1 content of Chinese yam flour prepared by hot air drying was lower,protein,amino acid and allantoin contents of Chinese yam flour prepared by spray drying was higher,the quality of Chinese yam flour prepared by spray drying was the best,Chinese yam flour prepared by spray drying had better overall quality with high drying efficiency and low cost,which makes it suitable for extensive application in Chinese yam flour processing industry.