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1、1082011,Vol.32,No.16食品科学※工艺技术不同干燥方式对甘薯产品品质的影响丁媛媛，毕金峰*，木泰华，于静静，赖必辉(中国农业科学院农产品加工研究所，农业部农产品加工与质量控制重点开放试验室，北京100193)摘要：研究热风干燥、真空干燥、真空微波干燥、真空冷冻干燥和变温压差膨化干燥5种不同干燥方式对甘薯干燥产品物理性质、营养成分和微观结构的影响。结果表明：硬度：热风干燥＞变温压差膨化干燥＞真空微波干燥＞真空干燥＞真空冷冻干燥；色泽：热风干燥＞真空干燥＞变温压差膨化干燥＞真空微波干燥＞真空冷冻干燥；粗蛋白和粗纤维含量经过干燥加工后无明显变化；5种
2、干燥加工处理均可使甘薯产品粗淀粉含量减少，还原糖含量增加；干燥处理后甘薯β-胡萝卜素和VC都大幅度下降；真空冷冻干燥产品与变温压差膨化样品的细胞结构孔隙较大且均匀一致，呈现出较好的蜂窝状结构；热风干燥与真空干燥产品结构紧密；真空微波干燥产品细胞结构致密，密度较大。综合看来，变温压差膨化干燥产品品质优良且生产成本也较低，适宜于进行甘薯干燥加工的工业化生产。关键词：甘薯；干燥方法；理化性质；品质特性EffectofDifferentDryingMethodsonQualityofSweetPotatoProductsDINGYuan-yuan，BIJin-feng
3、*，MUTai-hua，YUJing-jing，LAIBi-hui(KeyLaboratoryofAgriculturalProductProcessingandQualityControl,MinistryofAgriculture,InstituteofAgro-productsProcessingScienceandTechnology,ChineseAcademyofAgriculturalSciences,Beijing100193,China)Abstract：Theeffectsof5dryingmethodsincludinghotairdry
4、ing,vacuummicrowavedrying,extrusiondryingwithvariabletemperatureandpressuredifference,vacuumfreezedryingandvacuumdryingonphysicalproperties,nutritionalcompositionandmicrostructureofsweetpotatoproductswereinvestigated.Hotairdryingresultedinthelargestharnessfollowedbyextrusiondryingwi
5、thvariabletemperatureandpressuredifference,vacuummicrowavedrying,vacuumdryingandvacuumfreezedrying.Hotair-driedsweetpotatoproductsexhibitedthelargestΔE*followedbythosedriedbyvacuumdrying,extrusiondryingwithvariabletemperatureandpressuredifference,vacuummicrowavedryingandvacuumfreeze
6、drying.Sweetpotatoproductsshowednoremarkablechangeintheircrudeproteinorcrudefibercontentsbeforeandafterdrying.Allofthefivedryingmethodscouldresultinadecreaseinthecrudestarchcontentandanincreaseinthereducingsugarcontentofsweetpotatoproducts,andmoreover,β-caroteneandVCcontentswereboth
7、substantiallydecreased.Aftervacuumfreezedryingandextrusiondryingwithvariabletemperatureandpressuredifference,theexcellenthoneycombstructureofsweetpotatoproductswasobservedwithevenlywidenedintercellularspaces.Hotairdriedandvacuumdriedsweetpotatoproductsdisplayedacompactstructure.Thes
8、tructureofvacuummic
