干燥方式和原料配比对胡萝卜-马铃薯再造型复合脆片品质的影响

Effects of Drying Methods and Raw Material Ratio on the Quality of Restructured Carrot-Potato Chips

摘要:

本研究以胡萝卜和马铃薯为原料制备复合果蔬脆片，分别采用热风（AD）、真空冷冻（FD）、热风联合压差闪蒸（AD-DIC）、真空冷冻联合压差闪蒸（FD-DIC）4种不同的方式进行干燥，探究干燥方式和原料配比对胡萝卜-马铃薯复合脆片干燥特性与品质的影响。结果显示，在同一种干燥方式下，随着胡萝卜比例的增加，复合脆片的脆硬度、玻璃化转变温度（Tg）、总糖含量、维生素C含量逐渐下降，色泽“a*”、“b*”值和总类胡萝卜素含量逐渐增加；在同一原料配比条件下，与AD或FD脆片相比，经DIC脆片的“a*”值、“b*”值、总类胡萝卜素与维生素C含量均较低，硬度小，脆度大。综合分析，FD-DIC、AD-DIC两种干燥方式无论是从生产成本还是产品品质方面都可作为制备胡萝卜-马铃薯再造型复合脆片的适宜干燥方式，但FD-DIC干燥产品的综合品质更佳；且当马铃薯和胡萝卜的质量比为1:1时脆片品质较好，质量比为3:7次之。

Abstract:

The effects of drying methods and raw material ratio on drying characteristics and quality of restructured carrot-potato chips were investigated using hot air drying (AD), freezing drying (FD), combined hot air and instant controlled pressure drop drying (AD-DIC), combined freezing drying and instant controlled pressure drop drying (FD-DIC) respectively. The results showed that the hardness and crispness, glass transition temperature, contents of total sugar and vitamin C of the restructured chips decreased gradually with the increase of the carrot ratio \with the same drying mode, while the ‘a*’ value, ‘b*’ value and the total carotenoid content increased gradually. Compared with AD or FD, the values of ‘a*’, ‘b*’, hardness, total content of carotenoid and vitamin C in restructured chips prepared by AD-DIC and FD-DIC were lower but the crispness was higher at the same raw material ratio.AD-DIC and FD-DIC could be used as the appropriate drying methods for preparation of restructured carrot-potato chips in terms of production cost or product quality. High quality of the products prepared by FD-DIC was achieved at potato-carrot ratio of 1:1 (m/m), followed by the ratio of 3:7 (m/m).