摘要
以魔芋为原料,将超声波、臭氧、紫外线3种不同预处理方式与微波干燥结合,研究不同预处理方式对魔芋片干燥特性的影响,并对魔芋粉品质进行分析。结果表明:不同预处理方式的魔芋片干燥速率曲线均有加速、恒速和降速3个阶段,其中超声波预处理组的魔芋片干燥速率最大;不同预处理方式均能明显提高魔芋粉的亮度,紫外线照射15 min预处理的魔芋粉亮度最高,持水力最大;超声波预处理与其他预处理方式相比,能明显降低魔芋粉的相对结晶度,并提高其吸湿度,但会使魔芋粉表面有褶皱。
Using konjac as raw material,three different pretreatment methods ultrasonic,ozone and ultraviolet were combined with microwave drying to study the effects of different pretreatment methods on the drying characteristics of konjac chips,and the quality of konjac flour was analyzed.The results showed that the drying rate curves of konjac chips with different pretreatment methods had three stages:acceleration,constant and decreasing speed.The drying rate of konjac chips with ultrasonic pretreatment group was the highest.The brightness of konjac flour was significantly improved by different pretreatment methods,and the brightness and water retention of konjac flour were the highest when UV was irradiated for 15 min.Compared with other pretreatment methods,ultrasonic pretreatment could obviously reduce the relative crystallinity of konjac flour and increase its moisture absorption,but it would make the surface of konjac flour fold.
作者
吴钊龙
刘新汝
张剑堡
刘安敏
李秉正
黄志民
WU Zhao-long;LIU Xin-ru;ZHANG Jian-bao;LIU An-min;LI Bing-zheng;HUANG Zhi-min(Guangxi Microwave Advanced Manufacturing Engineering Research Center,Guangxi Academy of Science,Nanning 530007,Guangxi,China;Guangxi Key Laboratory of Biorefinery,Guangxi Academy of Science,Nanning 530007,Guangxi,China;College of Food Science and Quality Engineering,Nanning University,Nanning 530200,Guangxi,China;Lijiang Daran Biological Co.,Ltd.,Lijiang 674100,Yunnan,China)
出处
《粮食与油脂》
北大核心
2022年第12期49-54,共6页
Cereals & Oils
基金
广西科技计划项目(桂科AB18294028)
贺州市创新驱动发展专项(贺科创ZX0710001,贺科创CX2009009)
广西科学院科研基金发展项目(2018YFJ401)。
关键词
预处理
魔芋
微波
干燥速率
亮度
pretreatment
konjac
microwave
drying rate
lightness
