食品工业科技Issue(12)：359-361,364,4.
不同干燥方式对紫薯全粉品质的影响
Different drying methods on quality of the purple sweet potato flour
摘要
Abstract
Sweet potatoe has high nutritional value,thus the research and development of sweet potato flour is beneficial to the extendibility and quality improvement of its process. Taking sweet potato as raw material to discuss the impacts of blasting drying,vacuum freeze-drying and vacuum drying these three dry methods on the quality of sweet potato flour,such as its chemical composition,chromatist,iodine blue value,water holding capacity,oil holding and total anthocyanin content. Through contrast experiments,a conclusion that vacuum freeze- drying has the lowest comprehensive effect,and vacuum drying followed closely was obtained. So vacuum drying method was the best method to prepare sweet potato flour,in order to keep its integrality and consider the cost of production.关键词
紫薯全粉/鼓风干燥/真空干燥/真空冷冻干燥Key words
purple sweet potato flour/blasting drying/vacuum drying/vacuum freeze-drying分类
轻工纺织引用本文复制引用
邓资靖,蒋和体..不同干燥方式对紫薯全粉品质的影响[J].食品工业科技,2011,(12):359-361,364,4.
