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中国精品科技期刊2020
董楠,王启富,陈中爱,等. 复配麦芽糊精及 β -环糊精对喷雾干燥甘薯全粉品质的影响[J]. 食品工业科技,2021,42(7):70−75. doi: 10.13386/j.issn1002-0306.2020060224.
引用本文: 董楠,王启富,陈中爱,等. 复配麦芽糊精及 β -环糊精对喷雾干燥甘薯全粉品质的影响[J]. 食品工业科技,2021,42(7):70−75. doi: 10.13386/j.issn1002-0306.2020060224.
DONG Nan, WANG Qifu, CHEN Zhongai, et al. Effect of Formulation Composed of Maltodextrin and β -Cyclodextrin on the Quality of Spray-dried Sweet Potato Flour[J]. Science and Technology of Food Industry, 2021, 42(7): 70−75. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060224.
Citation: DONG Nan, WANG Qifu, CHEN Zhongai, et al. Effect of Formulation Composed of Maltodextrin and β -Cyclodextrin on the Quality of Spray-dried Sweet Potato Flour[J]. Science and Technology of Food Industry, 2021, 42(7): 70−75. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060224.

复配麦芽糊精及β-环糊精对喷雾干燥甘薯全粉品质的影响

Effect of Formulation Composed of Maltodextrin and β-Cyclodextrin on the Quality of Spray-dried Sweet Potato Flour

  • 摘要: 为提高喷雾干燥所制备出甘薯全粉的品质,本研究探讨了麦芽糊精及β-环糊精作为助干剂对产品品质的影响。通过比对麦芽糊精及β-环糊精单独及复配使用后,甘薯全粉的出粉率、营养组分及特性(色泽、粒度、流动性、水合特性、抗氧化成分以及抗氧化力)变化,得出甘薯全粉喷雾干燥的最优助干剂配方。结果表明,采用最优复合组合的添加比例为20 g/100 g麦芽糊精+4 g/100 g β-环糊精。所得产品的出粉率最高可达到61.14%,花色苷、类黄酮及总酚的保留率分别可达到69.24%、68.12%以及60.42%。本文借助喷雾干燥助干剂制备甘薯全粉,进一步为产品提升提供了技术参考。

     

    Abstract: In order to improve the quality of spray-dried sweet potato flour (SSPF), this study mainly focused on the application of maltodextrin and β-cyclodextrin during the spray-dring process. Through the comparison of flour yield, nutritious components, and characteristics (color, particle size, flowability, water holding capacity, and antioxidant capacity) of SSPF by using maltodextrin and β-cyclodextrin alone or a combination of them, the best drying agent formulation for sweet potato powder spray drying was obtained.The results showed that, the most recommended drying agent was: 20% maltodextrin + 4% β-cyclodextrin, which presented a highest flour yield of 61.14%, and highest anthocyanin, flavonoids and total phenols retention ability of 69.24%, 68.12% and 60.42%. In this paper, the dried sweet potato powder was prepared by spray drying and drying agents, which provides a technical reference for the upgrading of the products.

     

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