摘要
为研究预处理方式对甘薯变温压差膨化干燥的影响,以甘薯为原料,探讨膨化初始含水量、糖煮处理和冻融处理对甘薯膨化干燥产品硬度、表观密度和感官等的影响。结果表明:甘薯膨化初始含水量为75%～80%,用40%麦芽糖浆液煮沸处理2min,-18℃下冷冻处理12h再室温(20℃)自然解冻,在膨化温度为100～105℃、抽真空干燥温度75～80℃条件下所制备的甘薯膨化产品具有良好的色泽和酥脆性。试验表明运用糖煮和冻融预处理可明显改善甘薯膨化干燥产品的酥脆性和色泽。
The objective was to investigate the effects of pretreatment methods on the characteristic of sweet potato by explosion puffing drying at variable temperatures and pressure difference. Effects of moisture content, maltose solution concentration and freeze-thaw treatment on hardness, apparent density and sensory value of explo- sion puffing drying sweet potato were analyzed. Results showed that the appropriate pretreatment condition was moisture content of 75%-80%, sugar boiled by 40~ maltose solution at 100 ℃ for 2 rain, freezing at -18 ℃ for 12 h and then at room temperature 20 ℃ natural thawing. Puffing sweet potato was prepared at the puffing condition at puffing temperature 100- 105 ℃, vacuum drying tem- perature 75--80 ℃. At this puffing condition, the dehydration sweet potato was of good color and crispness. Results showed that maltose solution concentration and freeze-thaw can be significantly improved the hardness and apparent density of explosion puffing drying prod- ucts.
出处
《食品与机械》
CSCD
北大核心
2012年第6期202-204,250,共4页
Food and Machinery
基金
天津市农业科技合作项目(编号:07050309)
关键词
甘薯
膨化干燥
产品品质
冻融
糖煮
sweet potato
explosion puffing drying
product quality
