摘要
本研究以紫色甘薯为原料制备紫色甘薯全粉,研究不同蒸煮时间、浸钙浓度、乳化剂添加量以及热风干燥温度对全粉质量的影响,以全粉的碘蓝值、色差值为评价指标。结果表明:10mm-15mm厚的紫色甘薯片蒸煮12min后,采用浸钙处理并添加乳化剂,浸钙(以氯化钙计)浓度50μg/mg,乳化剂(单硬脂酸甘油酯)添加量0.4%,55℃下热风干燥至恒重,该工艺条件下制备的紫色甘薯全粉质量较好,其碘蓝值最低,色泽最好。
In this paper, purple sweet potato was used as raw material to make purple sweet potato granules. The study includes the effects of raw material cooking time, calcium concentration, emulsifier level and drying temperature on granules quality, taking iodine blue value and color evaluation value as indicators. The optimum conditions of processing purple sweet potato granules were as follows： the purple sweet potatoes chips with 10mm-15mm thickness were cooked for 12min, then soaking in a calcium chloride solution with calcium concentration of 50μg/mg, and adding 0.4% of glycerol monostearate as emulsifier, finally drying at 55℃ to constant weight. The prepared purple sweet potato granules under these conditions have the lowest iodine blue values and the best color.
出处
《食品与发酵科技》
CAS
2010年第4期66-70,共5页
Food and Fermentation Science & Technology
基金
四川省统筹城乡发展科技行动重大科技计划(项目编号:2009NZ0077)
关键词
紫色甘薯
全粉
游离淀粉
purple sweet potato
granules
free starch
