| 不同干燥方式对彩色马铃薯干片色泽和花青素含量的影响 |
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| 引用本文： | 普红梅,杨万林,李燕山,帅,良,杨,芳,张绍智,白建明.不同干燥方式对彩色马铃薯干片色泽和花青素含量的影响[J].中国蔬菜,2019,1(3):58-62. |
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| 作者姓名： | 普红梅 杨万林 李燕山 帅 良 杨 芳 张绍智 白建明 |
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| 作者单位： | （;1. 云南省农业科学院经济作物研究所，云南昆明 650205；;2.云南省农业科学院农产品加工研究所，云南昆;
明 650000；;3. 贺州学院食品与生物工程学院，食品科学与工程技术研究院，广西贺州 542899；;4.农业农村;
部云贵高原马铃薯与油菜科学观测实验站，云南昆明 650205） |
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| 基金项目： | 国家重点研发计划项目（2017YFD0101906），云南省青年基金项目（2017FD198），国家马铃薯产业技术体系资助项目（CARS-09-P03） |
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| 摘 要： | 分别以紫色和红色马铃薯为材料,通过真空冷冻干燥和热风干燥2种不同加工工艺制备马铃薯干片,研究不同工艺下马铃薯干片的颜色及花青素含量。结果表明:真空冷冻干燥不仅可以使彩色马铃薯干片保持鲜艳的彩色,还能够有效减少花青素损失率,是最适宜于彩色马铃薯片的干燥方式。
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| 关 键 词： | 彩色马铃薯干片 颜色 花青素含量 |
Effects of Different Drying Methods on Color and Anthocyanin Content of Dried Potato Slices |
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| PU Hong-mei,YANG Wan-lin,LI Yan-shan,SHUAI Liang,YANG Fang,ZHANG Shao-zhi,BAI Jian-ming.Effects of Different Drying Methods on Color and Anthocyanin Content of Dried Potato Slices[J].China Vegetables,2019,1(3):58-62. |
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| Authors: | PU Hong-mei YANG Wan-lin LI Yan-shan SHUAI Liang YANG Fang ZHANG Shao-zhi BAI Jian-ming |
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| Institution: | (Industrial Crop Research Institute,Yunnan Academy of Agricultural Sciences,Kunming 650205,Yunnan,China;Institute of Agro-products Processing Science and Technology,Yunnan Academy of Agricultural Sciences,Kunming 650000, Yunnan,China;College of Food and Biological Engineering,Institute of Food Science and Engineering Technology,Hezhou University,Hezhou 542899,Guangxi,China;Scientific Observing and Experimental Station of Potato and Rapeseed in Yunnan-Guizhou Plateau,Ministry of Agriculture and Rural Affairs,Kunming 650205,Yunnan,China) |
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| Abstract: | This paper took color-potatoes（purple and red）as material，prepared dried potato slices by 2
different processing techniques-vacuum freeze-drying and hot air drying，and studied the color and anthocyanin
content of dried potato slices by different processing methods．The results showed that vacuum freeze-drying could
not only maintain the bright color of color-potato dried slices，but also effectively reduce the loss of anthocyanin．
Therefore，vacuum freeze-drying was the most suitable method for drying color-potato slices． |
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| Keywords: | Color-potato dried slice Color Anthocyanin content |
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