| 葛根全粉制备工艺研究 |
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| 引用本文： | 上官佳,吴卫国,张鹏斐.葛根全粉制备工艺研究[J].农产品加工．学刊,2012(1):66-69. |
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| 作者姓名： | 上官佳 吴卫国 张鹏斐 |
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| 作者单位： | 湖南农业大学食品科技学院,食品科学与生物技术湖南省重点实验室,湖南长沙410128 |
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| 摘 要： | 以新鲜葛根为原料,采用制片、干燥、粉碎等工艺制备葛根全粉,以全粉的碘蓝值、色泽为评价指标,研究了护色剂、护色时间、蒸煮时间和热风干燥温度对全粉品质的影响。结果表明,烘干温度是影响碘蓝值的主要因素;最佳制备工艺参数:护色剂及质量分数为0.35%柠檬酸和0.30%焦亚硫酸钠,护色时间60 min,蒸煮时间16 min,烘干温度60℃。
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| 关 键 词： | 葛根 全粉 游离淀粉 护色 |
Processing Technology of Pueraria Granules |
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| SHANG Guan-jia
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WU Wei-guo
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ZHANG Peng-fei.Processing Technology of Pueraria Granules[J].Nongchanpin Jlagong.Xuekan,2012(1):66-69. |
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| Authors: | SHANG Guan-jia WU Wei-guo ZHANG Peng-fei |
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| Institution: | (Colloge of Food Science and Technology,Hu’nan Agriculture University,Laboratory for Food Science and Bio-technology of Hu’nan Province,Changsha,Hu’nan,410128,China) |
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| Abstract: | In this paper,Fresh puerarin is used as raw material to make Pueraria granules.The processing technology of Pueraria granules includeds slicing,drying,grindng and so on.Taking iodine blue value and color evaluation value as indicators,the study includes the effects of colour retention agent,boiling time,raw material cooking time and drying temperature on granules quality.The results show that the best condition of processing Pueraria granules are as follows: colour retention agent 0.35% citric acid and 0.30% sodium metabisulphite,boiling time 60 min,cooking time 16 min,drying temperature 60 ℃. |
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| Keywords: | Pueraria granules free starch protecting color |
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