不同干燥方式对淮山全粉理化及结构特性的影响

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中图分类号：S632.1;TS215 文献标识码：A 文章编号：2095-5774（2025）04-0340-07

Abstract：【Objecitve】Theefectsof diferent drying methodson thephysicochemical and structural propertiesof Chineseyam flour werestudied toprovideatheoreticalbasis forthe processing of high-quality Chineseyam flour. 【Method】Fresh Chinese yam wasused asraw materialto prepare flour by hotair drying（HAD），microwave vacuum drying（MVD）andultrasound-coupled microwavevacuum drying（USMVD）.The differences incolor，hydration characteristics，rheologicalproperties，thermal stabilityandstructural characteristicsofthe three typesofflour were systematically compared.【Result】 Significant diferences in physicochemical properties among the flours produced by different dryingmethods（ P<0.05 ）.The color performance of the USMVD group was the best， the L* valuewas the highest （95.92），and the a* values and b* values were the lowest.The water absorption index（WAI） and swelling power（SP）of the USMVD group were 88.93 g/g and 10.07g/g ，respectively，which were significantly higher than those of HAD and MVD groups（ P<0.05 ）.The MVD sample exhibited the highest water solubility index（WSI），reaching 125.58mg/g . In terms of rheological properties，the storage modulus（ G′ ）and loss modulus（ G′′ ）showed the order HAD>MVD>USMVD，while the lossfactor（Tanδ）of HAD group was the smallest.MVD，especially USMVDtreatmentreduced the thermal stabilityof the sample（ ΔH value was small），and changed the ordered structure and crystallinity of the yam starch system. 【Conclusion】Thedrying method hadasignificant efectonthephysicochemical propertiesand structuralcharacteristics ofdried Chineseyam flour.USMVD can significantlychange the functional structureand improveitshydration performance whileretaining thecolorof yamflour tothe greatest extent.HADwas beneficial tomaintain high gel strength and starch structural integrity of yam flour.

淮山（Dioscorea opposita Thunb.）富含多糖、微量元素和游离氨基酸，具有抗氧化、抗肿瘤等活性，被认为是一种具有广阔开发前景的食药同源块茎类作物[1]。（剩余8959字）