摘 要：本课题主要研究以鲜山药为原料，经清洗、挑选、预煮，护色，干燥，粉碎等步骤，制得山药粉。研究采用了HPLC法测定了成品的尿囊素含量，按GB 5009.3-2010法测定了成品水分含量。实验采用了预煮熟化工艺来使山药中的淀粉达到完全糊化，从而可以改善山药粉的冲调性。探讨了无硫复合护色液抑制山药褐变的工艺参数，通过单因素实验，采用色差值来检测各护色液对山药的护色效果，使用正交实验优化了护色液配比。在干燥工艺试验中，研究并比较了2mm，4mm及6mm厚度山药切片的干燥速率，以及风温在50 ℃，65 ℃以及80℃时热风干燥和真空干燥的干燥速率。结果表明：在护色工艺实验中，确定最后结果为：柠檬酸10 g/L， Vc3.0g/L，D-异Vc钠0.8g/L，时间45min，此时达到最佳护色效果。在干燥工艺试验中，得出的实验结果为：山药切片为4mm，以真空干燥方法，保持风温在65 ℃时干燥效果最佳。本课题进行了年产1600吨的山药粉车间设计，确定了产品的生产方案，设计了产品生产的工艺流程，制订了生产安全及生产卫生要求，完成了工厂设计，并绘制了山药粉生产的工艺流程图和车间设计图。

关键词 山药粉；护色；干燥；车间设计

Abstract：The subject mainly research a kind of yam powder. The raw material is fresh yam, after cleaning, selection, pre-cooked, color, drying, grinding and other steps, mountain powder obtained. The study used a HPLC method for the determination of allantoin content of the finished product, according to the the GB 5009.3-2010 law determined moisture content of the finished product. Experiment with a pre-cooked process to achieve completely gelatinized yam starch, which can improve the mountain powder reconstituted. Of the sulfur-free Compound Reagent inhibit the the yam browning process parameters, a reasonable choice of color protection solution by a pre-selection experiments, after the inspection of food additives GB2760-2011 and pre-visual experiments to determine the range of concentration of the color protection solution. By single factor experiments, the use of the color value to detect the Reagent on yam color protection, the use of orthogonal experiment to optimize the ratio of color protection solution. Comparative 2mm, 4mm and 6mm thickness yam slice drying rate by controlling the same drying methods and the air temperature in the drying process test to compare the air temperature in the 50 ° C,  65 ° C and 80 ° C when the hot air drying and vacuum drying drying rate . In color protection technology of experiments to determine the final result: citric acid 10 g / L, Vc3.0g / L, different VC sodium 0.8g / L, time 45min, this time to achieve the best color protection. The experimental results obtained in the drying process test: yam slices as 4mm, vacuum drying method, to maintain the air temperature at 65 ° C when drying effect. This study also designed an annual output of 1,600 tons of yam powder plant designed to determine the program, the design of the production process, and construct the plant design, and the development of workers' safety and health requirements.

Keywords  Yam powder  Color protection  Drying  Plant design