【作者】 李思宁； 李珂； 王蕾； 卢晓黎；

【Author】 LI Si-ning LI Ke Wang Lei LU Xiao-li~* (Food Engineering Department,Light Industry and Food Engineering College,Sichuan University, Chengdu 610065,China)

【机构】 四川大学轻纺与食品学院；

【摘要】 以川薯73、川薯20、川薯294、CS1-21-1、泉薯9号、宁薯23-1、浙薯23、浙薯70及徐薯18等9个甘薯品种为原料,采用层次分析法和主成分分析法,研究不同品种甘薯在相同工艺条件下的干燥特性,分析甘薯品种与其全粉品质及得率的相关性。试验结果表明:鲜薯成分中影响熟化甘薯热风干燥速率的因素主要是可溶性糖的含量,而影响颗粒全粉得率及品质的因素主要是水分、淀粉、可溶性糖、粗蛋白及多酚氧化酶、β-淀粉酶活性。鲜薯的水分含量及可溶性糖含量越低,淀粉含量越高,加工成颗粒全粉的产品得率越高。研究得到了以下结论:①9种甘薯的干燥过程均符合传统的干燥速率曲线规律。其在恒速段的干燥速率大小基本一致,而在降速段干燥速率出现较大差异主要是由甘薯内部可溶性糖含量的不同所造成。在相同的干燥条件下,将川薯73、CS1-21-1、宁薯23-1及浙薯23干燥至含水率10%以下所需的干燥时间相对较短,而徐薯18及浙薯70的干燥时间较长。②通过采用层次分析法和主成分分析法确定了甘薯颗粒全粉评价综合指标=0.2096×Z1+0.1385×Z2+0.0912×Z3+0.0607×Z4+0.25×Z5+0.25×Z6。试验研究的9个甘薯品种中,以川薯73制得的颗粒全粉综合品质最好,川薯20、宁薯23-1次之,泉薯9号最差。③甘薯颗粒全粉品质与鲜薯基本成分相关性分析表明:颗粒全粉的复水性与鲜薯中的β-淀粉酶活性呈显著负相关,色泽与多酚氧化酶活性呈极显著负相关,而气味与粗蛋白含量呈显著正相关;甘薯颗粒全粉得率与鲜薯成分的相关性分析表明:得率与鲜薯的水分含量呈显著负相关,与淀粉含量呈显著正相关,而与可溶性糖含量呈极显著负相关。本试验研究的9个甘薯品种中,最适宜加工颗粒全粉的甘薯品种为川薯73,其制成的颗粒全粉综合品质最好,且干燥效率及产品得率较高。更多还原

【Abstract】 Nine varieties of sweet potato,Chuan potato 73,20,294,CS1-21-1,Quan potato 9,Ning potato 23-1,Zhe potato 70 and Xu potato 18 and so on,were taken as raw materials for test,drying characteristics for different sweet potato varieties under the same conditions and correlation among varieties,quality and product yield were studied with methods named Analytic Hierarchy Process and Principal Components Analysis.The result showed that the main influence factors on air-drying efficiency of cooked sweet potato was soluble sugar content,and main influence factors on product yield and quality of granules were contents of water,starch,soluble sugar,protein and activities of poly-phenol oxidase and -amylase.Sweet potatoes that meet following requirements are suitable to produce granules,such as low water content,low soluble sugar content,low poly-phenol oxidase activity andβ-amylase activity,high starch and crude protein content. Conclusions drawn are as follows:①All of the drying process of 9 varieties accord with regular rate of drying curve.Their constant speed are of the same rate.Drying speed in deceleration shows different,for the soluble sugar different content of these 9 varieties.During same drying conditions,Chuan potato 73,NO CS1-21-1,Ning potato 23-1 and Zhe potato23 needs more time than Xu potato 18 and Zhe potato 70 to dehydrate their water content to 10%below.②By Analytic Hierarchy Process and Principal Components Analysis,the sweet potato granules comprehensive evaluation index = 0.2096×Z1 + 0.1385×Z2+ 0.0912×Z3+ 0.0607×Z4+ 0.25×Z5+ 0.25×Z6.Of these 9 varieties,Chuan Potato is with the best quality,Ning potato,Chuan potato and Zhe potato take second place,and Quan potato has the worse.③Correlative analysis between potato granules quality and raw potato basic contents shows a significant positive correlation between potato granules rehydration property and raw potato0-amylase activity, color and polyphenoloxidase activity,a significant negative correlation between odor and crude protein. Correlative analysis between potato granules and raw potato basic contents shows a significant positive correlation between and starch content,a significant negative correlation between yield and content of water, soluble sugar.Among these 9 varieties,Chuan potato 73 is the best for potato granules production with the best drying rate,yield and final product quality.更多还原