选用真空干燥方法制备甘薯熟制全粉,研究了真空干燥温度、浸钙浓度、蒸制时间和乳化剂添加量对甘薯熟制全粉游离淀粉含量的影响。利用正交试验优化了工艺参数,当干燥温度为40℃,浸钙浓度为25 mg/L,乳化剂添加量为0.2%,蒸煮时间为12 min时生产出的甘薯熟制全粉品质最好,游离淀粉含量为21.89%。

Vacuum drying method was chosen to preparing sweet potato granules.The effects of vacuum drying temperature,leaching of calcium concentration,cooking time and concentration of the added emulsifier on the free starch content of sweet potato granules was discussed.The optimal conditions were as followed through orthogonal experiment: the vacuum drying temperature 40℃,leaching of calcium concentration 25 mg/L,concentration of added emulsifier 0.2%,cooking time 12 min(the quality of sweet potato granules are best),and the free starch content of sweet potato granules is 21.89%.