A study on microwave vacuum dried re-structured lychee (Litchi chinensis Sonn.) mixed with purple sweet potato (Ipomoea batatas) snacks

作者：Qiao, Fang; Huang, Lue-lue; Xia, Wen-shui^*

来源：Food and Bioproducts Processing, 2012, 90(C4): 653-658.

DOI：10.1016/j.fbp.2012.05.002

• Lychee
• Microwave vacuum drying
• Snacks
• Dielectric properties
• Quality aspects

Lychee high sugar content is the biggest disadvantage in drying processes which limits the production of dried lychee for snacks. Purple sweet potato was blended with lychee to develop new snacks using microwave drying techniques. Optimal ingredients proportion and drying conditions were evaluated in terms of their influences on product's organoleptic properties (crispness and mouth feel) and quality attribute. The results showed that addition of 4% potato starch to paste mixture improved the crispness of dried chips. Also, the optimum ratio between purple sweet potato and lychee to produce desirable snacks was found to be 7:3 (W:W). In case of the drying parameters, the high power density resulted in shorter drying time and chips with improved nutrients. Generally speaking the method employed for the drying operation produced no browning throughout the experiments. Therefore, this research has a good future for industrial application.

• 出版日期2012-10
• 单位江南大学; 深圳职业技术学院