Abstract
The purple sweet potato was used as raw material to make purple sweet potato raw granules by explosion puffing drying technology at modified temperature and pressure. The study includes the effects of different puffing temperature, stagnant time, vacuum drying temperature on the product color index b, content of anthocyanins and iodine blue value. By using Box-Behnken design of the response surface methodology(RSM) to determine the technical conditions as follows: puffing temperature was 80 ℃, stagnant time was 5min and vacuum drying temperature was 69 ℃. Different factors have different effects on the product, and the biggest factors are puffing temperature and vacuum drying temperature. The prepared purple sweet potato raw granules under the conditions have better color, high anthocyanins and aromas are retained.
Publication Date
2-28-2016
First Page
149
Last Page
153,214
DOI
10.13652/j.issn.1003-5788.2016.02.037
Recommended Citation
Yang, LIU; Luyan, LIAO; Yaping, FU; and Weiguo, WU
(2016)
"Study on explosion puffing drying technology for purple sweet potato raw granules,"
Food and Machinery: Vol. 32:
Iss.
2, Article 37.
DOI: 10.13652/j.issn.1003-5788.2016.02.037
Available at:
https://www.ifoodmm.cn/journal/vol32/iss2/37
References
[1] 明兴加, 李坤培. 紫色甘薯的生理活性及开发应用研究进展[J]. 食品研究与开发, 2007, 28(7): 144-147.
[2] Oki T, Masuda M, Furuta S, et al. Involvement of anthocyanins and other phenolic compounds in radical-scavenging activity of purple-fleshed sweet potato cultivars[J]. Journal of Food Science, 2002, 67(5): 1 752-1 756.
[3] 王冬梅, 王建玲, 孙妮娜, 等. 紫甘薯的营养成分及开发利用研究[J]. 安徽农业科学, 2014, 42(20): 6 762-6 763.
[4] 蔡湛, 兰余, 赵淑娟, 等. 紫薯的抗氧化及活性成分研究[J]. 粮食与油脂, 2015, 28(1): 43-48.
[5] 吕昱, 严敏. 紫薯花色苷的生理功能及分离纯化研究进展[J]. 食品与机械, 2013, 29(4): 250-257.
[6] 沈升法, 吴列洪, 李兵. 紫甘薯颗粒全粉加工专用品种育种品质指标和策略的初步探讨[J]. 核农学报, 2015, 29(5): 908-915.
[7] 汤富蓉. 紫色甘薯全粉加工关键技术的研究[D]. 成都: 西华大学, 2011.
[8] 丁媛媛. 甘薯变温压差膨化干燥技术研究[D]. 北京: 中国农业科学院, 2011: 9.
[9] 邓资靖. 紫薯全粉加工工艺研究[D]. 重庆: 西南大学, 2012.
[10] 黄寿恩, 李忠海, 何新益. 果蔬变温压差膨化干燥技术研究现状及发展趋势[J]. 食品与机械, 2013, 29(2): 242-245.
[11] 宋阳. 变温压差膨化干燥甘薯脆片技术的研究[D]. 乌鲁木齐：新疆农业大学, 2012: 8-9.
[12] 何新益, 冯瑞伟, 黄宗海, 等. 冬枣变温压差膨化干燥工艺的研究[J]. 食品与机械, 2010, 26(4): 126-128.
[13] 马寅斐, 朱凤涛, 周元炘, 等. 非油炸膨化紫薯脆片加工工艺研究[J]. 中国果蔬, 2012(1): 56-58.
[14] 毕金峰, 丁媛媛, 王沛, 等. 胡萝卜变温压差膨化干燥影响因素研究[J]. 食品与机械, 2009, 25(5): 14-17.
[15] 高鹤, 易建勇, 刘璇, 等. 响应面法优化番木瓜变温压差膨化干燥工艺[J]. 食品科学, 2014, 35(24): 51-56.
[16] 郭婷, 邓放明, 何益新. 预处理方式对甘薯变温压差膨化干燥产品品质的影响[J]. 食品与机械, 2012, 28(6): 202-204, 250.
[17] 罗红霞, 宋阳, 汪长刚, 等. 变温压差膨化干燥对甘薯片营养成分及微观结构影响的研究[J]. 食品工业, 2013, 34(11): 12-15.
[18] 揭小玲. 紫薯全粉品质特性及紫薯饼干加工技术研究[D]. 福建： 福建农林大学, 2013: 14-25.
[19] 蒲传奋， 唐文婷， 张岩， 等. 紫薯全粉工间护色及干燥工艺的研究[J]. 食品科技, 2014, 39(3): 125-127.
[20] 崔璐璐, 林长彬, 徐怀德, 等. 紫马铃薯全粉加工技术研究[J]. 食品工业科技, 2014, 35(5): 221-224.
[21] Giusti M M, Wrolstad R E. Characterization and measurement of anthocyanins by UV-visible spectroscopy. Current protocols in food analytical chemistry[M]. New York: John Wiley & Sons, Inc, 2001: F1.2.1.1-1.2.13.
[22] Saigusa N, Terahara N, Ohba R. Evaluation of DPPH-radicalscavenging activity and antimutagenicity and analysis of anthocyanins in an alcoholic fermented beverage pro-duced from cooked or raw purplefleshed sweet potato(Ipomoea batatas cv. Aya-murasaki) roots[J]. Food Science and Technology Research, 2005, 11(4): 390-394.
[23] 张淼, 李燮昕, 张振宇, 等. 紫薯颗粒全粉加工工艺优化[J]. 食品与机械, 2013, 29(2): 175-178.