【摘要】：采用微波法制備紫薯全粉,分別討論了微波功率、浸鈣濃度、乳化劑添加量、對(duì)碘藍(lán)值的影響。通過正交試驗(yàn)確定微波法制備紫薯全粉的最優(yōu)工藝條件為微波功率539 W、浸鈣濃度0.075‰和乳化劑添加量0.3%,此時(shí)碘藍(lán)值為23.6。進(jìn)一步測(cè)定紫薯全粉的加工特性,結(jié)果表明:微波法制備紫薯全粉的持水性比持油性好;在酸性條件下,添加糖或鹽有助于提高紫薯全粉的膠凝特性,添加鹽也能提高全粉凝膠的凍融穩(wěn)定性,添加蔗糖對(duì)全粉的凍融穩(wěn)定性幾乎無影響。
[Abstract]:The effects of microwave power, calcium concentration and emulsifier addition on iodine blue value were discussed. The optimum conditions for preparing purple potato powder by microwave were determined by orthogonal test: microwave power 539W, calcium concentration 0.075 鈥，

本文編號(hào)：2422568