Effects of Different Drying Methods on Color and Anthocyanin Content of Dried Potato Slices
PU Hong-mei1,4,YANG Wan-lin2,LI Yan-shan1,4 ,SHUAI Liang3,YANG Fang2,ZHANG Shao-zhi2,BAI Jian-ming1,4*
(1Industrial Crop Research Institute,Yunnan Academy of Agricultural Sciences,Kunming 650205,Yunnan,China;
2Institute of Agro-products Processing Science and Technology,Yunnan Academy of Agricultural Sciences,Kunming 650000,
Yunnan,China;3College of Food and Biological Engineering,Institute of Food Science and Engineering Technology,Hezhou
University,Hezhou 542899,Guangxi,China;4Scientific Observing and Experimental Station of Potato and Rapeseed in
Yunnan-Guizhou Plateau,Ministry of Agriculture and Rural Affairs,Kunming 650205,Yunnan,China)
This paper took color-potatoes(purple and red)as material,prepared dried potato slices by 2
different processing techniques-vacuum freeze-drying and hot air drying,and studied the color and anthocyanin
content of dried potato slices by different processing methods.The results showed that vacuum freeze-drying could
not only maintain the bright color of color-potato dried slices,but also effectively reduce the loss of anthocyanin.
Therefore,vacuum freeze-drying was the most suitable method for drying color-potato slices.