【作者】 毕金峰； 丁媛媛； 木泰华； 于静静；

【Author】 BI Jin-feng,DING Yuan-yuan,MU Tai-hua YU Jing-jing (Institute of Agro-food Science and Technology,Chinese Academy of Agricultural Sciences,The Key Laboratory of Agro-food Processing and Quality Control,Ministry of Agriculture,Beijing 100193,China)

【机构】 中国农业科学院农产品加工研究所农业部农产品加工与质量控制重点开放试验室；

【摘要】 研究探讨了5种不同干燥方式对甘薯产品品质特性的影响。对不同干燥方法所得甘薯产品硬度、色泽、营养成分的含量进行测定和统计分析,并对其细胞结构进行电镜扫描观察。结果表明,通过对甘薯产品的硬度及色泽指标测定发现,硬度是热风干燥>变温压差膨化干燥>真空微波干燥>真空干燥>真空冷冻干燥;色泽方面热风干燥>真空干燥>变温压差膨化干燥>真空微波干燥>真空冷冻干燥。通过对营养成分分析发现,粗蛋白和粗纤维含量经过干燥加工后无明显变化;五种干燥加工处理均可使甘薯产品粗淀粉含量减少,还原糖含量增加;干燥处理后甘薯β-胡萝卜素和维生素C都大幅度下降。通过对组织结构观察发现,真空冷冻干燥产品与变温压差膨化样品的细胞结构呈现出较好的蜂窝状结构;真空干燥与热风干燥产品细胞收缩严重,结构致密;真空微波干燥细胞组织结构较变温压差膨化干燥致密,密度较大。变温压差膨化干燥产品品质优良且生产成本也较低,适宜于进行甘薯干燥加工的工业化生产。更多还原

【Abstract】 Effects of 5 drying methods(hot air drying;microwave drying;explosion puffing drying at variable temperature and pressure difference,vacuum freeze drying,and vacuum drying) on the Quality propertion of sweet potato were investigated.The quality parameters were compared on the basis of nutrient component and color,hardness and organization structure.It was indicated that different drying methods had different effects on the hardness and color,and the order of hardness was hot air drying>explosion puffing drying>microwave drying>vacuum drying>vacuum freeze drying;then the order of color was hot air drying>vacuum drying>explosion puffing drying>microwave drying>vacuum freeze drying.By analysing the nutrient components of products,it was found that after trying the content of crude protein and crude fiber had no obvious change;the sweet potato products had less crude starch and more reducing sugar;β-carotene and vitamin C dropped significantly.By observing organization structure,it was found that the products treated by vacuum freeze drying and explosion puffing drying had better cellular structure;the products of hot-air drying and vacuum drying had serious shrinkage and collapse;compared to explosion puffing drying,the products of microwave drying had more compact structure and higher density.The products produced by explosion puffing drying method had better quality and lower cost.So explosion puffing drying method was good for the processing of sweet potato.更多还原