紫心甘薯的理化品质及其加工适应性研究

Phys-chemical Quality and Processing Property of Purple sweetpotato

试验分析了 9个紫心甘薯品种理化品质、食用品质和加工品质 ,探讨了各自加工适应性。结果表明 ,紫心甘薯的品质因品种而异 ,P92 0 1被确定为品质最优、加工适应性最好的紫心品种。并发现紫心甘薯干率、淀粉含量与其烘烤和蒸煮品质中的干面性呈显著正相关。可溶性糖与加工产品品质中的甜度有显著或极显著正相关 ,与烘烤品质、蒸煮品质和全粉品质呈显著正相关。多酚氧化酶活性与加工产品的色泽都存在着显著或极显著的负相关。

The physio-chemical quality and processing quality of 9 cultivars purple sweetpotatoes were evaluated. Their processing property were analysed. The foundings indicated that the physio-chemical quality and processing property variated among cultivars. P9201 was selected as a superior cultivar wiht excellent quality and processing adaptability.The dry matter content and starch content were positively related to dryness of baked or cooked products. Soluble sugar content was positively related with sweetness of processing products; polyphenol oxidase activity was negetively related with color of processed products.