摘要:本課題是以紫薯為原料，考察真空干燥、冷凍干燥、噴霧干燥、擠壓膨化前后紫薯粉中多糖含量、POD酶活性、可溶性膳食纖維含量、花青素含量、游離氨基酸含量、可溶性蛋白含量、羥基自由基清除率、水分活度、沖調(diào)性的變化。其中重點(diǎn)考察擠壓膨化物料水分含量對(duì)各指標(biāo)的影響。實(shí)驗(yàn)結(jié)果得出擠壓膨化物料水分含量為15%時(shí)效果最好。結(jié)果表明，冷凍干燥效果較好，冷凍干燥紫薯粉中多糖含量29.14%、可溶性膳食纖維含量2.42%、羥基自由基清除率85.01%、可溶性蛋白含量0.83%、游離氨基酸含量0.21%、花青素含量5.19%。

關(guān)鍵詞 紫薯；冷凍干燥；擠壓膨化；可溶性膳食纖維；花青素

Abstract:This topic is based on purple potato as raw material, vacuum drying, freeze drying, spray drying, polysaccharide content in purple potato starch before and after extrusion, POD enzyme activity, soluble dietary fiber content and anthocyanin content, free amino acid content, soluble protein content, hydroxyl free radical clearance rate, water activity and the tonal change. Which focuses on extrusion material moisture content on the effects of every index. Experimental results on extrusion materials works best when the moisture content of 15%. Results show that freeze drying effect is good, freeze drying of polysaccharide content in purple potato starch 29.14%, soluble dietary fiber content is 2.42%, the hydroxyl free radical clearance rate were 85.01%, 0.83% 0.83% content of soluble protein, free amino acid content and anthocyanin content of 5.19%.

Key words  Purple Potato  Freeze drying  Extrusion  Soluble dietary fiber  Cyanidin