摘要
为了对不同甘薯全粉的加工适应性进行分析,实验对4种甘薯全粉的基本成分及理化特性进行研究。结果表明:京553持水性及凝胶性最好,徐薯23持油性最强,京6透光度最小;4种甘薯全粉糊均为假塑性流体。综合所测指标,徐薯23适合进行脱水薯类产品的开发;京6直链淀粉含量较高,抗拉伸力,成型性好,能够增加产品的脆性和强力,京553支链淀粉含量高,可用来提高面团的水合力,延缓烘烤食品变质。遗薯138有优良的冻融稳定性,适于做冷冻食品的淀粉添加。
The chemical composition and physico-chemical properties of four kinds of sweet potato flour were studied. The study showed that Jing 553 had highest water holding capacity and gelatinization while Xu 23 displayed highest oil binding capacity and Jing 6 had the lowest transparency. All the potato flour behaved as a pseudo plastic fluid. The applicability of sweet potato flour was investigated. Results showed that Xu 23 was optimum for the dehydrated product while Jing 6, due to its high amylose content, possessed good resistant ability and hence is easy to mold. High amylopectin content was observed in Jing 553, which could be used to enhance water holding capacity of food. Yi 138 displayed good freeze-thaw stability, suitable for refrigerant food processing.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第23期119-122,共4页
Food Science
基金
"十一五"国家科技支撑计划项目(2006BAD05A11-3)
关键词
甘薯全粉
理化特性
加工特性
sweet potato flour
physico-chemical properties
applicability
作者简介
段欣（1985-），女，硕士研究生，主要从事农产品加工与贮藏研究。E—mail：duanxin911@163．com
通讯作者：薛文通（1962-），男，教授，博士，主要从事农产品加工与贮藏研究。E—mail：xwt315@hotmail．com
