变温压差膨化干燥法制备紫薯生全粉研究
发布时间：2018-09-18 15:20
【摘要】：以新鲜紫薯为原料,采用变温压差膨化干燥法制备紫薯生全粉,探讨不同膨化温度、停滞时间、抽空温度对紫薯生全粉彩度指数b值、花青素含量、碘蓝值的影响,运用BoxBehnken试验设计优化变温压差膨化干燥法制备紫薯生全粉的技术参数。结果表明:3个因素对紫薯生全粉的色泽、花青素含量、碘蓝值的影响各异,其中膨化温度和抽空温度综合影响最大;最优干燥条件为膨化温度80℃、停滞时间5min、抽空温度69℃,在该条件下制得的紫薯生全粉颜色鲜亮,花青素含量及紫薯香味均保留较好。
[Abstract]:Fresh purple potato was used as raw material to prepare purple potato raw powder by means of variable temperature and pressure differential expansion drying method. The effects of different swelling temperature, stagnation time and empty temperature on the total powder color index b value, anthocyanin content and iodine blue value of purple potato were studied. BoxBehnken test was used to design and optimize the technical parameters for the preparation of purple potato powder by expanding drying method with variable temperature and pressure difference. The results showed that three factors had different effects on the color, anthocyanin content and iodine blue value of purple potato powder, and the optimum drying conditions were 80 鈩，
本文编号：2248318
[Abstract]:Fresh purple potato was used as raw material to prepare purple potato raw powder by means of variable temperature and pressure differential expansion drying method. The effects of different swelling temperature, stagnation time and empty temperature on the total powder color index b value, anthocyanin content and iodine blue value of purple potato were studied. BoxBehnken test was used to design and optimize the technical parameters for the preparation of purple potato powder by expanding drying method with variable temperature and pressure difference. The results showed that three factors had different effects on the color, anthocyanin content and iodine blue value of purple potato powder, and the optimum drying conditions were 80 鈩，
本文编号：2248318
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