冻融处理对甘薯热风干燥产品品质影响

天津农学院学报 ›› 2013, Vol. 20 ›› Issue (3): 9-13.

冻融处理对甘薯热风干燥产品品质影响

郭婷^1,2, 何新益^{2,3,通信作者}, 邓放明¹, 张欣³

1．湖南农业大学食品科技学院,长沙 410128;
2．天津市农副产品深加工技术工程中心,天津 300384;
3．天津农学院食品科学系,天津 300384;
4．天津中日水稻品质·食味研究中心,天津 3000384;

收稿日期:2013-05-07 发布日期:2019-10-21
通讯作者: 何新益（1974-）,男,湖南郴州人,博士,教授,主要从事农产品研究与开发。E-mail：hedevid@163.com。
作者简介:郭婷（1988-）,女,湖南郴州人,硕士在读,主要从事农产品研究与开发。E-mail：guot2012@126.com。
基金资助:
公益性行业（农业）科研专项"蔬菜副产物综合利用技术研究与示范"（201303079); 天津市农业科技合作项目"新型果蔬变温压差膨化干燥技术及设备开发"（07050309）

Effects of Freeze-thaw Treatment on Product Quality of Hot Air Drying for Sweet Potato

GUO Ting^1,2, HE Xin-yi^{2,3,Corresponding Author}, DENG Fang-ming¹, ZHANG Xin⁴

1. College of Food Science and Technology, Hunan Agriculture University, Changsha 410128, China;
2. Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 3000384, China;
3. Department of Food Science, Tianjin Agricultural University, Tianjin 300384, China;
4. China-Japan Joint Center on Palatability and Quality of Rice in Tianjin, Tianjin 300384, China

Received:2013-05-07 Published:2019-10-21

摘要/Abstract

摘要： 为探究冻融处理对甘薯热风干燥产品品质的影响,本试验比较了不同冻融处理对甘薯糊化特性、电导率、花青素及干燥产品表观密度、复水性、色泽和硬度的影响。结果表明：不同冻融处理甘薯的糊化特性曲线、电导率和花青素含量有差异;冻融1次甘薯电导率最小,花青素含量最高;随着冻融次数的增加,干制品复水性增加,表观密度减小,呈现出较好的色泽; 冻融2次甘薯的产品硬度最小。该研究为阐明冻融处理对甘薯热风干燥品质的变化机理提供了理论依据。

关键词: 冻融处理, 热风干燥, 甘薯, 糊化特性

Abstract: In order to explore the effects of freeze-thaw treatment on the qualities of sweet potato by hot air drying, the gelatinization properties of sweet potato, changes in conductivity and anthocyanins, and the apparent density, rehydration character, color and hardness of the dry products were investigated. The results show that the sweet potatoes at different freeze-thaw processing were different in gelatinization properties curve, conductivity and anthocyanin content. When treated by one time freeze-thaw cycle, the sweet potato conductivity was the minimum, and anthocyanin content was the highest. With the times of freeze-thaw cycles increasing, the rehydration character of dried products improved, apparent density decreased, and the better color was presented. The products presented the minimum hardness after two times freeze-thaw cycles. This research can provide a theoretical basis for elaborating the mechanism of the freeze-thaw processing to the hot air drying quality changes of the sweet potato.

Key words: freeze-thaw treatment, hot air drying, sweet potato, gelatinization property

中图分类号:

TS215

郭婷, 何新益, 邓放明, 张欣. 冻融处理对甘薯热风干燥产品品质影响[J]. 天津农学院学报, 2013, 20(3): 9-13.

GUO Ting, HE Xin-yi, DENG Fang-ming, ZHANG Xin. Effects of Freeze-thaw Treatment on Product Quality of Hot Air Drying for Sweet Potato[J]. Journal of Tianjin Agricultural University, 2013, 20(3): 9-13.

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http://xuebao.tjau.edu.cn/CN/Y2013/V20/I3/9

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