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过热蒸汽-真空联合干燥制作土豆全粉工艺研究
发表时间：2016-02-15 浏览量：2324 下载量：906
| 全部作者： | 魏奇，刘明鑫，卢烨，陈锦权，方婷 |
| 作者单位： | 福建农林大学食品科学学院 |
| 摘 要： | 采用过热蒸汽-真空联合干燥制作土豆全粉，研究过热蒸汽干燥温度（105，110，115℃）、转换时间（20，25，30 min）及真空干燥温度（60，70，80℃）这3个因素对土豆全粉复水率、收缩率、维生素C含量、感官评分等指标的影响。在单因素试验的基础上，采用L9(34)正交试验设计方案优化过热蒸汽-真空联合干燥制作土豆全粉的工艺参数。结果表明，过热蒸汽-真空联合干燥制作土豆全粉的最佳工艺参数为：过热蒸汽干燥温度105℃，转换时间30 min，真空干燥温度70℃. 根据此工艺参数组合制作出来的土豆全粉色泽和复水性好。 |
| 关 键 词： | 食品加工技术；土豆；过热蒸汽干燥；真空干燥 |
| Title： | Study on technology of combined superheated steam and vacuum of drying potato |
| Author： | WEI Qi, LIU Mingxin, LU Ye, CHEN Jinquan, FANG Ting |
| Organization： | College of Food Science, Fujian Agriculture and Forestry University |
| Abstract： | The potato powder was made by superheated steam combined with vacuum drying (SSD-VD) process in this paper. The article focused on investigating how the three factors including the temperature of superheated steam drying (105, 110, 115℃), conversion time (20, 25, 30 min) and the temperature of vacuum drying (60, 70, 80℃) influenced the quality of potato powder, which consists of total powder recovery rate, shrinkage rate, content of Vitamin C and sensory evaluation. On the basis of single factor experiment, the technical parameters of SSD-VD of drying potato were optimized through the L9(34) orthogonal experiment design. The results revealed that the best drying conditions are when the temperature is 105℃ for SSD, conversion time is 30 min, and temperature is 70℃ for VD. With the technical formula, the potato powder would have best color and reconstitution properties. |
| Key words： | food processing technology; potato; superheated steam drying; vacuum drying |
| 发表期数： | 2016年2月第3期 |
| 引用格式： | 魏奇，刘明鑫，卢烨，等. 过热蒸汽-真空联合干燥制作土豆全粉工艺研究[J]. 中国科技论文在线精品论文，2016，9（3）：294-299. |
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