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

干燥方法對(duì)山藥粉性質(zhì)的影響

李杰,  于濱1,  朱潔1,  崔波1, , ,  邱立忠2,  孫純銳2

1. 齊魯工業(yè)大學(xué)(山東省科學(xué)院)食品科學(xué)與工程學(xué)院, 生物基材料與綠色造紙國(guó)家重點(diǎn)實(shí)驗(yàn)室, 山東濟(jì)南 250353;

2. 諸城興貿(mào)玉米開(kāi)發(fā)有限公司, 山東諸城 262200

詳細(xì)信息

作者簡(jiǎn)介:

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

通訊作者:

崔波(1971-),男,博士,教授,研究方向:農(nóng)產(chǎn)品加工及貯藏,E-mail:cuibopaper@163.com。

中圖分類(lèi)號(hào): TS255.1

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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: 通過(guò)真空干燥、冷凍真空干燥和噴霧干燥制備山藥生/熟粉,研究其流變特性、糊化特性和消化性質(zhì),初步探究其變化機(jī)制。結(jié)果表明,山藥生粉具有較高的成糊溫度,山藥熟粉中冷凍真空干燥山藥熟粉的峰值黏度最高(3619.50 cP)。不同干燥方法干燥的山藥粉均呈非牛頓流體特性,冷凍真空干燥的山藥熟粉的粘彈性最高;山藥生粉呈現(xiàn)完整的淀粉顆粒形態(tài),山藥熟粉的顆粒形貌差異較大。熟化處理使山藥粉抗性淀粉含量顯著降低(P<0.05)。熟粉中真空干燥山藥熟粉的抗性淀粉含量最高(56.11%)。三種干燥方法中,冷凍真空干燥能較好的保留山藥粉的原有理化特性。

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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計(jì)量 文章訪問(wèn)數(shù):  HTML全文瀏覽量:  PDF下載量:  出版歷程 收稿日期:  2019-05-22 網(wǎng)絡(luò)出版日期:  2020-11-12 刊出日期:  2020-02-14

目錄

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