摘要
试验采用单因素和2因素3水平的正交试验研究切片厚度、真空干燥温度对熟化红薯全粉的脱水时间、复水性及复水成糊后的黏度和感官品质的影响。结果表明:红薯全粉复水能力随干燥温度的升高而有所提高,随切片厚度的增加复水能力有降低趋势;红薯全粉糊黏度随干燥温度的升高而有所减低;当干燥温度为60℃、切片厚度为6mm时,红薯全粉糊的感官品质最佳,并且该组的复水能力也接近新鲜的红薯糊。在本试验前提下,即真空度为0.09MPa、干燥6h,熟化红薯全粉最佳真空干燥的条件是干燥温度60℃、切片厚度为6mm。
The effects of slice thickness and vacuum drying temperature of sweet potatoes （SP） on the drying time and water holding capacity of SP granules, and viscosity and sensory characteristics of SP granules paste were investigated in the single fact experiment and the orthogonal experiment. The results indicated that water holding capacity of SP granules increased with increasing drying temperature, and decreased with increasing slice thickness; the viscosity of SP granules paste decreased with increasing drying temperature; the sensory characteristics of SP granules paste was the best when drying temperature was 60 % and slice thickness was 6 mm. In these experiments, the best vacuum drying parameter was drying temperature 60 % and slice thickness 6 mm when vacuum degree was 0.09 MPa and drying lasted 6 hours.
出处
《食品科技》
CAS
北大核心
2013年第6期94-97,共4页
Food Science and Technology
基金
四川省教育厅科研项目(CC12Z04)
关键词
熟化红薯全粉
真空干燥
干燥温度
切片厚度
cooked sweet potatoe granules
vacuum drying
drying temperature
slice thickness
