【摘要】：以新鮮紫薯為原料,采用變溫壓差膨化干燥法制備紫薯生全粉,探討不同膨化溫度、停滯時間、抽空溫度對紫薯生全粉彩度指數(shù)b值、花青素含量、碘藍值的影響,運用BoxBehnken試驗設計優(yōu)化變溫壓差膨化干燥法制備紫薯生全粉的技術參數(shù)。結果表明:3個因素對紫薯生全粉的色澤、花青素含量、碘藍值的影響各異,其中膨化溫度和抽空溫度綜合影響最大;最優(yōu)干燥條件為膨化溫度80℃、停滯時間5min、抽空溫度69℃,在該條件下制得的紫薯生全粉顏色鮮亮,花青素含量及紫薯香味均保留較好。
[Abstract]:Fresh purple potato was used as raw material to prepare purple potato raw powder by means of variable temperature and pressure differential expansion drying method. The effects of different swelling temperature, stagnation time and empty temperature on the total powder color index b value, anthocyanin content and iodine blue value of purple potato were studied. BoxBehnken test was used to design and optimize the technical parameters for the preparation of purple potato powder by expanding drying method with variable temperature and pressure difference. The results showed that three factors had different effects on the color, anthocyanin content and iodine blue value of purple potato powder, and the optimum drying conditions were 80 鈩，

本文編號：2248318