食品与发酵工业2012，Vol.38Issue(2)：122-125,4.
真空干燥法制备甘薯全粉
Studies on Vacuum Drying Method to Preparing Sweet Potato Granules and Its Applications
李新华 1宋秀洁1
作者信息
- 1. 沈阳农业大学食品学院,辽宁沈阳110866
- 折叠
摘要
Abstract
Vacuum drying method was chosen to preparing sweet potato granules. The effects of vacuum drying temperature, leaching of calcium concentration, cooking time and concentration of the added emulsifier on the free starch content of sweet potato granules was discussed. The optimal conditions were as followed through orthogonal experiment： the vacuum drying temperature 40℃ ,leaching of calcium concentration 25 mg/L, concentration of added emulsifier 0.2% , cooking time 12 min（the quality of sweet potato granules are best） , and the free starch content of sweet potato granules is 21.89%.关键词
甘薯/甘薯全粉/真空干燥Key words
sweet potato/sweet potato granules/vacuum drying分类
轻工纺织引用本文复制引用
李新华,宋秀洁..真空干燥法制备甘薯全粉[J].食品与发酵工业,2012,38(2):122-125,4.
