CAJ | 학술논문

为探究冻融处理对甘薯热风干燥产品品质的影响，本试验比较了不同冻融处理对甘薯糊化特性、电导率、花青素及干燥产品表观密度、复水性、色泽和硬度的影响。结果表明：不同冻融处理甘薯的糊化特性曲线、电导率和花青素含量有差异；冻融1次甘薯电导率最小，花青素含量最高；随着冻融次数的增加，干制品复水性增加，表观密度减小，呈现出较好的色泽；冻融2次甘薯的产品硬度最小。该研究为阐明冻融处理对甘薯热风干燥品质的变化机理提供了理论依据。
위탐구동융처리대감서열풍간조산품품질적영향，본시험비교료불동동융처리대감서호화특성、전도솔、화청소급간조산품표관밀도、복수성、색택화경도적영향。결과표명：불동동융처리감서적호화특성곡선、전도솔화화청소함량유차이；동융1차감서전도솔최소，화청소함량최고；수착동융차수적증가，간제품복수성증가，표관밀도감소，정현출교호적색택；동융2차감서적산품경도최소。해연구위천명동융처리대감서열풍간조품질적변화궤리제공료이론의거。
In order to explore the effects of freeze-thaw treatment on the qualities of sweet potato by hot air drying, the gelatinization properties of sweet potato, changes in conductivity and anthocyanins, and the apparent density, rehydration character, color and hardness of the dry products were investigated. The results show that the sweet potatoes at different freeze-thaw processing were different in gelatinization properties curve, conductivity and anthocyanin content. When treated by one time freeze-thaw cycle, the sweet potato conductivity was the minimum, and anthocyanin content was the highest. With the times of freeze-thaw cycles increasing, the rehydration character of dried products improved, apparent density decreased, and the better color was presented. The products presented the minimum hardness after two times freeze-thaw cycles. This research can provide a theoretical basis for elaborating the mechanism of the freeze-thaw processing to the hot air drying quality changes of the sweet potato.