紫薯颗粒全粉加工工艺优化

摘要

用鲜紫薯山川紫为原料,以碘蓝值和感官评分为评价指标,采用单因素试验法和Box-Behnken试验设计对紫薯颗粒全粉加工工艺参数进行优化.结果表明:蒸煮时间9 min,浸钙浓度37.5 μg/mg,干燥温度61℃,筛分粒度100目所制得的紫薯颗粒全粉感官评分最高,细胞破碎度最小.%Shanchuanzi purple sweet potato was used as the row material, starch-iodine-blue and sensory score were the evaluations. Process parameters for purple sweet potato powder were optimized by using single factor experiment and Box-Behnken design. The result showed that: Purple sweet potato powder had the highest sensory score and minimum degree of cell broken under parameters of cooking time about 9 minutes, calcium concentration soaking about 37.5 μg/mg, drying temperature at 61℃ and grain size with 100.