热风干燥法生产山药粉工艺优化研究

山药具有良好的保健功效,营养价值丰富,山药粉食用方便,易储存,具有广阔的应用前景。以柠檬酸、抗坏血酸、乙二胺四乙酸二钠(EDTA-Na2)为护色剂,筛选了最优护色剂组合;以水分和营养成分为测定指标,探讨了不同干燥温度和时间对山药粉品质的影响;以山药粉的流动性为指标,探讨了粉碎工艺参数。结果表明,最佳护色剂组合为:0.8%柠檬酸+0.25%抗坏血酸+0.4%EDTA-Na2;山药粉制备最佳工艺为:切成4 mm薄片,在复合护色剂柠檬酸(0.8%)、抗坏血酸(0.25%)、EDTA-Na2(0.4%)中浸泡15 min,用清水冲洗干净后于60℃干燥箱中干燥8 h,取出放凉,粉碎后过120目筛。在此条件下制得的山药粉品质最佳,颜色为正常白色,香气浓郁,流动性好。

Optimization of Processing Technology of Chinese Yam Powder by Hot Air Drying

Chinese yam has good health care efficacy and rich nutritional value.Chinese yam powder is convenient to eat,easy to store and has a broad application prospect.In this study,the optimal color protectant combination was selected with citric acid,vitamin C and EDTA-Na2 as color protectant,the effects of different drying temperatures and times on quality of Chinese yam powder were studied with moisture and nutrient composition as index.And the crushing technique parameters were investigated with the fluxility of Chinese yam powder as measuring index.The results concluded that:the best combination of color protectant was 0.8%citric acid+0.25%vitamin C+0.4%EDTA-Na2.The best yam powder preparation technology was:cutting yam into 4 mm thick slices,and then soaking for 15 minutes in the above optimal complex color-protecting agent,and then rinsng off with clear water followed by drying in drying oven at 60℃for 8 hours,cooling,crushing and then sieving with 120 mesh sieve for later use.The prepared Chinese yam powder had the best quality with normal white color,rich aroma and good flowability.