Abstract: The whole process of purple potato was prepared by microwave method. The effects of microwave drying equipment, calcium concentration, emulsifier addition and iodine blue value were discussed. The optimum conditions for the preparation of purple potato whole powder by microwave method were determined by orthogonal test. The microwave power was 539 W, the calcium immersion concentration was 0.075 ‰ and the emulsifier addition amount was 0.3%. The iodine blue value was 23.6. The processing characteristics of the whole purple potato powder were further determined.
The results showed that the water-holding capacity of purple potato whole powder was better than that of oil-holding. Under acidic conditions, adding sugar or salt could improve the gelling property of purple potato whole powder. Adding salt can also improve the whole powder gel. Freeze-thaw stability, the addition of sucrose has almost no effect on the freeze-thaw stability of the whole powder.
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