微波间歇干燥与热风干燥对马蹄淀粉特性的影响

摘要

With the water chestnuts as the experimental objects,the preparation of water chestnut starch were studied through intermittent microwave drying and hot air drying methods,the effects of microstructure,iodine blue value,transparency,retrogradation stability and viscosity of water chestnut starch were discussed in two ways.The results showed that the chestnut starch structure consistent crystal types were A type structures from the intermittent microwave drying and hot air drying of water chestnut starch X-ray diffraction and infrared spectrum.Intermittent microwave drying of water chestnut starch particles were smooth surface,large particles of the overall structure are ellipsoid type,and small particles are spherical.The phenomenon of agglomeration between starch particles was not observed.The intermittent microwave drying water chestnut starch iodine blue value was 17.9,opacity was up to 12.3 %,the starch paste liquid volume percentage was 62.2 %,the viscosity was 98 800 mPa·s,the viscosity fluctuation rate was 152.0 %.Compared with hot air drying of water chestnut starch,the microstructure and properties of the intermittent microwave drying water chestnut starch were better.%以马蹄为试验对象,通过微波间歇干燥和热风干燥方法对马蹄淀粉的制备进行研究,探讨两种方式对马蹄淀粉微观结构、透明度、碘蓝值、凝沉稳定性及黏度的影响.结果表明,微波间歇干燥和热风干燥马蹄淀粉X-射线衍射图谱和红外光谱表明马蹄淀粉结构一致,晶体类型均为A型结构.微波间歇干燥马蹄淀粉表面光滑,大颗粒整体结构为椭球型,小颗粒为球形,无团聚;碘蓝值为17.9,透明度为12.3 %,淀粉糊清液体积分数为62.2 %,淀粉糊稳定状态时黏度为98800 mPa·s,黏度波动率为152.0 %,与热风干燥马蹄淀粉对比,微波间歇干燥的马蹄淀粉微观结构和性能更优.