东南园艺2025，Vol.13Issue(4)：340-346,7.DOI:10.20023/j.cnki.2095-5774.2025.04.002
不同干燥方式对淮山全粉理化及结构特性的影响
Effects of different drying methods on the physicochemical and structural properties of Chinese yam flour
摘要
Abstract
[Objecitve]The effects of different drying methods on the physicochemical and structural properties of Chinese yam flour were studied to provide a theoretical basis for the processing of high-quality Chinese yam flour.[Method]Fresh Chinese yam was used as raw material to prepare flour by hot air drying(HAD),microwave vacuum drying(MVD)and ultrasound-coupled microwave vacuum drying(USMVD).The differences in color,hydration characteristics,rheological properties,thermal stability and structural characteristics of the three types of flour were systematically compared.[Result]Significant differences in physicochemical properties among the flours produced by different drying methods(P<0.05).The color performance of the USMVD group was the best,the L* value was the highest(95.92),and the a* values and b* values were the lowest.The water absorption index(WAI)and swelling power(SP)of the USMVD group were 88.93 g/g and 10.07 g/g,respectively,which were significantly higher than those of HAD and MVD groups(P<0.05).The MVD sample exhibited the highest water solubility index(WSI),reaching 125.58 mg/g.In terms of rheological properties,the storage modulus(G')and loss modulus(G")showed the order HAD>MVD>USMVD,while the loss factor(Tanδ)of HAD group was the smallest.MVD,especially USMVD treatment reduced the thermal stability of the sample(ΔH value was small),and changed the ordered structure and crystallinity of the yam starch system.[Conclusion]The drying method had a significant effect on the physicochemical properties and structural characteristics of dried Chinese yam flour.USMVD can significantly change the functional structure and improve its hydration performance while retaining the color of yam flour to the greatest extent.HAD was beneficial to maintain high gel strength and starch structural integrity of yam flour.关键词
淮山全粉/超声波/微波真空干燥/流变学/理化特性Key words
Chinese yam flour/ultrasound/microwave vacuum drying/rheology/physicochemical properties分类
园艺学与植物营养学引用本文复制引用
陆东和,翁敏劼,刘剑超,朱建明,陆烝,郑平..不同干燥方式对淮山全粉理化及结构特性的影响[J].东南园艺,2025,13(4):340-346,7.基金项目
福建省属公益类科研院所基本科研专项(2023R1030002) （2023R1030002）
