微波干燥法制备紫甘薯全粉关键技术的研究

发布时间：2019-02-14 20:15

【摘要】：采用微波法制备紫薯全粉,分别讨论了微波功率、浸钙浓度、乳化剂添加量、对碘蓝值的影响。通过正交试验确定微波法制备紫薯全粉的最优工艺条件为微波功率539 W、浸钙浓度0.075‰和乳化剂添加量0.3%,此时碘蓝值为23.6。进一步测定紫薯全粉的加工特性,结果表明:微波法制备紫薯全粉的持水性比持油性好;在酸性条件下,添加糖或盐有助于提高紫薯全粉的胶凝特性,添加盐也能提高全粉凝胶的冻融稳定性,添加蔗糖对全粉的冻融稳定性几乎无影响。
[Abstract]:The effects of microwave power, calcium concentration and emulsifier addition on iodine blue value were discussed. The optimum conditions for preparing purple potato powder by microwave were determined by orthogonal test: microwave power 539W, calcium concentration 0.075 鈥，

本文编号：2422568