Different drying methods on quality of the purple sweet potato flour
Sweet potatoe has high nutritional value,thus the research and development of sweet potato flour is beneficial to the extendibility and quality improvement of its process. Taking sweet potato as raw material to discuss the impacts of blasting drying,vacuum freeze-drying and vacuum drying these three dry methods on the quality of sweet potato flour,such as its chemical composition,chromatist,iodine blue value,water holding capacity,oil holding and total anthocyanin content. Through contrast experiments,a conclusion that vacuum freeze- drying has the lowest comprehensive effect,and vacuum drying followed closely was obtained. So vacuum drying method was the best method to prepare sweet potato flour,in order to keep its integrality and consider the cost of production.
国家科技期刊平台
NSTL
万方数据
维普
