不同干燥工艺下紫薯全粉品质分析

熊添; 蔡芳; 何建军; 施建斌; 蔡沙; 隋勇; 陈学玲; 范传会; 周德顺; 梅新

doi:10.13386/j.issn1002-0306.2022050156

不同干燥工艺下紫薯全粉品质分析

doi: 10.13386/j.issn1002-0306.2022050156

熊添^1,,
蔡芳¹,
何建军¹,
施建斌¹,
蔡沙¹,
隋勇¹,
陈学玲¹,
范传会¹,
周德顺²,
梅新^1, ,

1.
湖北省农业科学院农产品加工与核农技术研究所，湖北武汉 430064
2.
湖北根聚地农业发展股份有限公司，湖北黄冈 438408

基金项目: 湖北省揭榜制粮食科技项目"甘薯营养生全粉及主食加工专用粉生产关键技术"；湖北省农业科学院青年科学基金项目（2021NKYJJ14）。

详细信息

作者简介:
熊添（1995−），女，硕士，研究实习员，研究方向：农产品加工及副产物综合利用，E- mail：285108297@qq.com

通讯作者:
梅新（1978−），男，博士，研究员，研究方向：农产品加工及副产物综合利用，E-mail：112076404@qq.com

中图分类号: TS215
计量
- 文章访问数: 27
- HTML全文浏览量: 18
- PDF下载量: 6
- 被引次数: 0
出版历程
- 收稿日期: 2022-05-17
- 网络出版日期: 2023-02-03
- 刊出日期: 2023-03-15

Quality Analysis of Purple Sweet Potato Flour under Different Drying Processes

1.
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
2.
Hubei Gen-ju-di Agricultural Development Limited Company, Huanggang 438408, China

摘要

摘要: 为筛选出适合工业化生产的高花色苷含量低糊化度的紫薯生全粉制备工艺，对单一型热风干燥、微波干燥及复合型热风联合微波干燥等技术下制作紫薯全粉的花色苷、糊化度、感官评分、综合评分等指标数值变化进行测定和分析。结果表明：最优单一热风干燥条件为40 °C干燥8 h，此时紫薯全粉花色苷含量1.648 mg/g，糊化度23.39%，综合得分为97.01分，生产出的紫薯生全粉品质好但耗时久；最优单一微波干燥条件为420 W干燥10 min，此时紫薯全粉花色苷含量2.645 mg/g，糊化度高达93.33%，此时综合得分为82.00分，微波干燥法制得的紫薯全粉普遍糊化度过高，不适宜用作紫薯生全粉生产；最优热风联合微波干燥条件为热风温度50 °C干燥水分含量40%时转换280 W微波干燥至水分含量8%以下，花色苷含量为1.161 mg/g，糊化度为59.11%，该法制得紫薯全粉综合评分为84.04分。热风联合微波干燥操作控制简易，能在大幅缩短干燥时间的前提下保证紫薯生全粉的品质，适用于工业化快速生产。
- 紫薯全粉 /
- 紫薯生全粉 /
- 糊化度 /
- 花色苷 /
- 热风联合微波干燥
Abstract: The research is aim to screen out a technology which is suitable for producing a kind of raw purple sweet potato flour (RPSPF) with high anthocyanin content and low gelatinization degree (GD) in industry. Therefore, the changes of anthocyanins, GD, sensory score and comprehensive score of purple sweet potato flour (PSPF) prepared by hot-air drying (HD), microwave drying (MD), and combined hot-air and microwave drying (HD-MD) were measured and analyzed. The results showed that the optimal HD condition was 40 ℃ for 8 h. At the moment, the anthocyanin content was 1.648 mg/g, the GD was 23.39%, and the comprehensive score was 97.01 points. It had the best quality but took a lot of time. The optimal MD condition was 420 W for 10 min, the anthocyanin content of PSPF was 2.645 mg/g, the GD rose to 93.33%, and the comprehensive score was 82.00 points. But the GD of PSPF prepared by MD was widely too high to produce RPSPF. The optimal HD-MD was 50 ℃ drying to the 40% moisture content, and then converted to 280 W microwave drying the moisture content to less than 8%. Then the anthocyanin content was 1.161 mg/g, the GD was 59.11%, and the comprehensive score of PSPF was 84.04 points. HD-MD has a simple operation and control. In addition, it can ensure the quality of RPSPF on the premise of extremely shortening the drying time. In conclusion, HD-MD is suitable for rapid industrial production.
- purple sweet potato flour(PSPF) /
- raw purple sweet potato flour(RPSPF) /
- gelatinization degree(GD) /
- anthocyanins /
- combined hot-air and microwave drying(HD-MD)

HTML全文

图 1 单一干燥方式下紫薯全粉中水分含量的变化

Figure 1. Changes in water content of PSPF under single drying treatment

下载: 全尺寸图片幻灯片

图 2 单一干燥方式下紫薯全粉中花色苷含量的变化

Figure 2. Changes in anthocyanin content of PSPF under single drying treatment

下载: 全尺寸图片幻灯片

图 3 单一干燥方式下紫薯全粉糊化度的变化

Figure 3. Changes in GD of PSPF under single drying treatment

下载: 全尺寸图片幻灯片

图 4 单一干燥方式下紫薯全粉感官评分的变化

Figure 4. Changes in sensory scores of PSPF under single drying treatment

下载: 全尺寸图片幻灯片

图 5 单一干燥方式下紫薯全粉综合评分的变化

Figure 5. Changes in comprehensive scores of PSPF under single drying treatment

下载: 全尺寸图片幻灯片

表 1 感官评价标准

Table 1. Sensory evaluation criteria

指标	分数（分）	描述
气味（30%）	80~100	富有浓郁紫薯香味，无焦糊难闻气味
	50~70	紫薯香气清淡，几乎没有难闻气味
	0~40	无紫薯香气，异味较重
色泽（40%）	80~100	色泽明亮，呈现鲜艳的紫色
	50~70	呈现淡紫色颜色
	0~40	紫色颜色黯淡，呈现紫褐色
组织形态（30%）	80~100	粉末均匀细腻
	50~70	大部分粉末均匀细腻，少数质地粗糙、粘连或结块
	0~40	粉末粗糙，不均匀或大量粘连结块

下载: 导出CSV

表 2 花色苷和糊化度评价标准

Table 2. Evaluation criteria of anthocyanins and GD

对应评分（分）	50	60	70	80	90	100
花色苷含量（mg/g）	低于0.2	0.2~0.3	0.3~0.6	0.6~1.0	1.0~1.5	高于1.5
糊化度（%）	高于70	60~70	50~60	40~50	30~40	低于30

下载: 导出CSV

表 3 热风联合微波处理条件下紫薯全粉花色苷含量的变化

Table 3. Changes in anthocyanin content of PSPF under HD-MD treatment

花色苷（mg/g）	水平1	水平2	水平3	水平4	水平5
A 热风温度（°C）	40	45	50	55	60
花色苷含量（mg/g）	0.818±0.043^b	0.866±0.031^b	1.161±0.012^a	0.701±0.054^c	0.601±0.035^d
B水分转换点（%）	20	30	40	50	60
花色苷含量（mg/g）	0.601±0.035^c	0.985±0.062^a	0.866±0.031^b	0.551±0.061^c	0.392±0.012^d
C微波功率（W）	140	280	420	560	700
花色苷含量（mg/g）	0.443±0.012^c	0.866±0.031^a	0.668±0.042^b	0.484±0.051^c	0.484±0.043^c
注：同一行不同小写字母表示显著差异（p<0.05）。下同。

下载: 导出CSV

表 4 热风联合微波处理条件下紫薯全粉糊化度的变化

Table 4. Changes in GD of PSPF under HD-MD treatment

糊化度平均值（%）	水平1	水平2	水平3	水平4	水平5
A热风温度（°C）	40	45	50	55	60
糊化度平均值（%）	71.59±0.35^a	62.81±0.16^c	59.11±0.53^d	49.74±0.23^e	64.59±0.19^b
B水分转换点（%）	20.00	30.00	40.00	50.00	60.00
糊化度平均值（%）	54.37±0.14^e	61.23±0.33^d	62.81±0.16^c	68.38±0.10^b	80.74±0.21^a
C微波功率（W）	140	280	420	560	700
糊化度平均值（%）	53.06±0.25^e	62.81±0.16^d	67.74±0.27^c	89.25±0.23^b	90.28±0.06^a
注：同一行不同小写字母表示显著差异（p<0.05）

下载: 导出CSV

表 5 热风联合微波处理条件下紫薯全粉感官评分的变化

Table 5. Changes in sensory scores of PSPF under HD-MD treatment

感官评分（分）	水平1	水平2	水平3	水平4	水平5
A热风温度（°C）	40	45	50	55	60
感官评分（分）	81.60±0.23^c	84.65±0.26^b	90.14±0.22^a	81.68±0.25^c	75.69±0.33^d
B水分转换点（%）	20	30	40	50	60
感官评分（分）	88.55±0.24^b	89.92±0.28^a	84.65±0.26^c	82.22±0.31^d	78.29±0.24^e
C微波功率（W）	140	280	420	560	700
感官评分（分）	81.87±0.38^d	84.65±0.26^b	86.82±0.20^a	86.65±0.29^a	82.52±0.21^c

下载: 导出CSV

表 6 热风联合微波处理条件下紫薯全粉综合评分的变化

Table 6. Changes in comprehensive scores of PSPF under HD-MD treatment

综合评分（分）	水平1	水平2	水平3	水平4	水平5
A热风温度（°C）	40	45	50	55	60
综合评分（分）	71.48±0.25^e	75.39±0.15^c	84.04±0.24^a	80.50±0.30^b	72.71±0.16^d
B水分转换点（%）	20	30	40	50	60
综合评分（分）	79.56±0.15^a	76.98±0.13^b	75.40±0.26^c	70.67±0.45^d	66.49±0.09^e
C微波功率（W）	140	280	420	560	700
综合评分（分）	73.56±0.08^c	75.39±0.17^b	76.05±0.29^a	68.99±0.23^d	67.76±0.12^e

下载: 导出CSV

参考文献(29)

[1]	BIE N, DUAN S, MENG M, et al. Regulatory effect of non-starch polysaccharides from purple sweet potato on intestinal microbiota of mice with antibiotic-associated diarrhea[J]. Food Function,2021,12(12):5563−5575. doi: 10.1039/D0FO03465G
[2]	TORRES A, NORIEGA L G, DELGADILLO-PUGA C, et al. Caffeoylquinic acid derivatives of purple sweet potato as modulators of mitochondrial function in mouse primary hepatocytes[J]. Molecules,2021,26(2):319. doi: 10.3390/molecules26020319
[3]	POJER E, MATTIVI F, JOHNSON D, et al. The case for anthocyanin consumption to promote human health: A review[J]. Comprehensive Reviews in Food Science and Food Safety,2013,12(5):483−508. doi: 10.1111/1541-4337.12024
[4]	DING Y, SHEN M, WEI D, et al. Study on compatible characteristics of wheat and purple sweet potato starches[J]. Food Hydrocolloids,2020,107(2):105961.
[5]	ZAHARAMI A, JULIANTI E, RIDWANSYAH. Effect of purple sweet potato flour substitution and hemicellulose concentration on physical properties of bread[J]. IOP Conference Series. Earth and Environmental Science,2021,782(3):32102. doi: 10.1088/1755-1315/782/3/032102
[6]	韦璐. 预处理和复合干燥对紫薯全粉制备过程中细胞破损影响的研究[D]. 沈阳: 沈阳师范大学, 2020. WEI L. Effects of pretreatment and compound drying on cell damage during the preparation of purple sweet potato granules[D]. Shenyang: Shenyang Normal University, 2020.
[7]	史光辉, 胡志和, 马科铭, 等. 紫薯花青素提取条件优化及淀粉等产物的制备[J]. 食品科学,2014,35(22):39−45. [SHI G H, HU Z H, MA K M, et al. Optimization of extraction conditions of anthocyanins from purple sweet potato and simultaneous preparation of starch and other by-products[J]. Food Science,2014,35(22):39−45. doi: 10.7506/spkx1002-6630-201422008
[8]	EKAPUTRA T, PRAMITASARI R. Evaluation of physicochemical properties of anthocyanin extracts and powders from purple sweet potato (Ipomoea batatas L. )[J]. Journal of Food Science,2020,4(6):2020−2029.
[9]	孔霜霜. 紫薯熟粉的加工及其自发粉研制[D]. 无锡: 江南大学, 2015. KONG S S. Study on the processing of cooked purple sweet potato flour and its self-raising flour[D]. Wuxi: Jiangnan University, 2015.
[10]	刘阳, 廖卢艳, 傅亚平, 等. 变温压差膨化干燥法制备紫薯生全粉研究[J]. 食品与机械,2016,32(2):149−153. [LIU Y, LIAO L Y, FU Y P, et al. Study on explosion puffing drying technology forpurple sweet potato raw granules[J]. Food and Machinery,2016,32(2):149−153.
[11]	揭小玲. 紫薯全粉品质特性及紫薯饼干加工技术研究[D]. 福州: 福建农林大学, 2013. JIE X L. Study on the quality characteristics of purple sweet potato flour and the processing technology of purplesweet potato biscuits[D]. Fuzhou: Fujian Agriculture and Forestry University, 2013.
[12]	施建斌, 隋勇, 蔡沙, 等. 不同干燥工艺制备板栗全粉的理化特性和风味比较[J]. 现代食品科技,2022,38(5):81−86,198. [SHI J B, SUI Y, CAI S, et al. Comparison of the physicochemical properties and flavors of whole chestnut powder produced by different drying processes[J]. Modern Food Science and Technology,2022,38(5):81−86,198.
[13]	孙希云, 刘春菊, 任晗慈, 等. 冷冻干燥联合膨化干燥工艺优化提高银杏脆粒酥脆质地[J]. 江苏农业学报,2021,37(6):1565−1574. [SUN X Y, LIU C J, REN H C, et al. Optimization of freeze drying combined with puffing drying process to improve crispy texture of ginkgo crisp granule[J]. Jiangsu Journal of Agriculture Science,2021,37(6):1565−1574.
[14]	PENG J, WANG K, MA C, et al. Determination of anthocyanin and moisture content of purple sweet potatoes during drying process by their optical properties in the 400-1050 nm range[J]. Food Chemistry, 359: 129811.
[15]	熊易强. 饲料淀粉糊化度(熟化度)的测定[J]. 饲料工业,2000,21(3):30−31. [XIONG Y Q. Determination of gelatinization degree (ripening degree) of feed starch[J]. Feed Industry,2000,21(3):30−31. doi: 10.3969/j.issn.1001-991X.2000.03.012
[16]	杨双盼, 冉旭. 回填-微波干燥生产紫薯全粉工艺研究[J]. 食品科技,2019,44(12):224−227. [YANG S P, RAN X. Study on the technology of producing purple sweet potato granules by backfill-microwave drying[J]. Food Science and Technology,2019,44(12):224−227.
[17]	刘艳, 陶胜达, 唐小闲, 等. 马铃薯片热风干燥特性及动力学模型[J]. 保鲜与加工,2019,19(4):82−88. [LIU Y, TAO S D, TANG X X, et al. Hot air drying characteristics and kinetics model of potato slices[J]. Storage and Process,2019,19(4):82−88.
[18]	胡庆国. 毛豆热风与真空微波联合干燥过程研究[D]. 无锡: 江南大学, 2006. HU Q G. Study on drying process of edamame by hot-air and vacuum microwave combination[D]. Wuxi: Jiangnan University, 2006.
[19]	YEA C S, ADDELIA NEVARA G, MUHAMMAD K, et al. Physical properties, resistant starch content and antioxidant profile of purple sweet potato powder after 12 months of storage[J]. International Journal of Food Properties,2019,22(1):974−984. doi: 10.1080/10942912.2019.1620765
[20]	GULATI T, ZHU H, DATTA A K. Coupled electromagnetics, multiphase transport and large deformation model for microwave drying[J]. Chemical Engineering Science,2016,156:206−228. doi: 10.1016/j.ces.2016.09.004
[21]	ZIELINSKA M, SADOWSKI P, BŁASZCZAK W. Freezing/thawing and microwave-assisted drying of blueberries (Vaccinium corymbosum L. )[J]. LWT-Food Science and Technology,2015,62(1):555−563. doi: 10.1016/j.lwt.2014.08.002
[22]	代昌雨, 吕朝燕, 马秀情, 等. 不同干燥方式对方竹笋品质的影响[J]. 江苏农业科学,2021,49(22):175−179. [DAI C Y, LV C Y, MA X Q, et al. Effect of different drying methods on quality of Chimonobambusa quadrangularis shoots[J]. Jiangsu Agricultural Sciences,2021,49(22):175−179.
[23]	韦璐, 陈悦, 顾晶晶, 等. 复合干燥对紫薯全粉细胞破损及花青素含量的影响[J]. 食品科学技术学报,2021,39(3):160−166. [WEI L, CHEN Y, GU J J, et al. Effect of combined drying on cell breakage and anthocyanin content of purple sweet potato granules[J]. Journal of Food Science and Technology,2021,39(3):160−166. doi: 10.12301/j.issn.2095-6002.2021.03.017
[24]	黄滟, 余小平. 影响花色苷降解的因素研究现状[J]. 农产品加工,2020(15):62−65. [HUANG Y, YU X P. Research status of factors affecting anthocyanin degradation[J]. Farm Products Processing,2020(15):62−65.
[25]	张勉羚, 牛丽亚, 涂瑾, 等. 不同熟化方式对速冻熟紫薯品质的影响[J/OL]. 食品科学: 1−13[2022-07-26]. http://kns.cnki.net/kcms/detail/11.2206.TS.20220621.1904.076.html ZHANG M L, LIU L Y, TU J, et al. Effects of different processing methods on quality of quick-frozen ripe purple sweet potato[J/OL]. Food Science: 1−13[2022-07-26]. http://kns.cnki.net/kcms/detail/11.2206.TS.20220621.1904.076.html
[26]	洪静, 郑学玲, 刘翀, 等. 小麦总淀粉、A-淀粉及B-淀粉的热损伤与其糊化度、糊化特性的关系[J]. 食品科学,2014,35(15):38−42. [HONG J, ZHENG X L, LIU C, et al. Relationship of thermally damaged starches of total starch, type-a starch and type-b starch from wheat flour with gelatinization degree and gelatinization characteristics[J]. Food Science,2014,35(15):38−42. doi: 10.7506/spkx1002-6630-201415008
[27]	李云龙, 董桂梅, 董吉林, 等. 不同糊化度苦荞粉理化性质和体外消化性的研究[J]. 中国粮油学报,2021,36(3):21−27. [LI Y L, DONG G M, DONG J L, et al. Physicochemical properties andin vitro digestibility of tartary buckwheat flour with different degrees of gelatinization[J]. Journal of the Chinese Cereals and Oils Association,2021,36(3):21−27.
[28]	刘凯璇. 不同温度下热风干燥对马铃薯生全粉品质特性的影响及应用[D]. 沈阳: 沈阳农业大学, 2018. LIU K X. Effects of hot air drying on quality characteristics of whole potato powder and its application at different temperatures[D]. Shenyang: Shenyang Agricultural University, 2018.
[29]	刘鹤, 焦俊华, 田友, 等. 马铃薯片热风干燥特性及收缩动力学模型[J]. 食品工业科技,2022,43(11):58−64. [LIU H, JIAO J H, TIAN Y, et al. Hot air drying characteristics and shrinkage dynamics model of potato chips[J]. Science and Technology of Food Industry,2022,43(11):58−64.