干燥方法对山药粉性质的影响

LI Jie, YU Bin, ZHU Jie, CUI Bo, QIU Li-zhong, SUN Chun-rui. Effects of Drying Methods on Properties of Yam Flours[J]. Science and Technology of Food Industry, 2020, 41(4): 62-66,113. DOI: 10.13386/j.issn1002-0306.2020.04.012

Citation: LI Jie, YU Bin, ZHU Jie, CUI Bo, QIU Li-zhong, SUN Chun-rui. Effects of Drying Methods on Properties of Yam Flours[J]. Science and Technology of Food Industry, 2020, 41(4): 62-66,113. DOI: 10.13386/j.issn1002-0306.2020.04.012

干燥方法对山药粉性质的影响

李杰,  于滨1,  朱洁1,  崔波1, , ,  邱立忠2,  孙纯锐2

1. 齐鲁工业大学(山东省科学院)食品科学与工程学院, 生物基材料与绿色造纸国家重点实验室, 山东济南 250353;

2. 诸城兴贸玉米开发有限公司, 山东诸城 262200

详细信息

作者简介:

李杰(1994-),女,硕士研究生,研究方向:淀粉及其衍生物,E-mail:13685316725@163.com。

通讯作者:

崔波(1971-),男,博士,教授,研究方向:农产品加工及贮藏,E-mail:cuibopaper@163.com。

中图分类号: TS255.1

计量 文章访问数:  0231 HTML全文浏览量:  019 PDF下载量:  08 出版历程 收稿日期:  2019-05-22 网络出版日期:  2020-11-12 刊出日期:  2020-02-14

Effects of Drying Methods on Properties of Yam Flours

1. State key Laboratory of Biobased Material and Green Papermaking, College of Food Science and Engineering, Qilu University of Technology(Shandong Academy of Sciences), Jinan 250353, China;

2. Zhucheng Xingmao Corn Developing, Zhucheng 262200, China

摘要

摘要: 通过真空干燥、冷冻真空干燥和喷雾干燥制备山药生/熟粉,研究其流变特性、糊化特性和消化性质,初步探究其变化机制。结果表明,山药生粉具有较高的成糊温度,山药熟粉中冷冻真空干燥山药熟粉的峰值黏度最高(3619.50 cP)。不同干燥方法干燥的山药粉均呈非牛顿流体特性,冷冻真空干燥的山药熟粉的粘弹性最高;山药生粉呈现完整的淀粉颗粒形态,山药熟粉的颗粒形貌差异较大。熟化处理使山药粉抗性淀粉含量显著降低(P<0.05)。熟粉中真空干燥山药熟粉的抗性淀粉含量最高(56.11%)。三种干燥方法中,冷冻真空干燥能较好的保留山药粉的原有理化特性。

Abstract: The raw/cooked yam flours were prepared by vacuum drying,freeze vacuum drying and spray drying to study their rheological properties,gelatinization properties and digestion properties,and to explore the mechanism of properties change. The results showed that raw yam flour reflected a higher paste temperature,and the freeze-dried cooked yam flour had higher peak viscosity(3619.50 cP). The yam flours dried by different drying methods showed non-Newtonian fluid characteristics,and the viscoelasticity of frozen cooked yam flour was the highest. The raw yam flour showed a complete shape of starch granules,and the granule morphology of cooked yam flour varied greatly. The ripening treatment significantly reduced the contents of resistant starch in yam flour. The vacuum-dried cooked yam flour had the highest resistant starch content(56.11%). Among the three drying methods,freeze vacuum drying better retained the native physicochemical properties of yam flour.

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计量 文章访问数:  HTML全文浏览量:  PDF下载量:  出版历程 收稿日期:  2019-05-22 网络出版日期:  2020-11-12 刊出日期:  2020-02-14

目录

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