摘要
为减少甘薯全粉加工过程中细胞的破壁,降低其游离淀粉率,对不同条件下蒸煮过程中甘薯块破碎力、细胞游离淀粉率、细胞破碎的感官评价进行了研究,分析相关机理。结果表明:蒸煮时间、浸钙浓度、预热温度时间、乳化剂浓度这些指标不同程度地影响甘薯全粉的游离淀粉率。
In order to prevent cell broken during the processing of sweet potato granules,to reduce the content of free starch,the breaking force, the content of cell free starch, the sensory evaluation of cell broken in different conditions were studied, and the mechanism was analysed. The results showed that cooking time, calcium concentration soaking, pre-cooking temperature and time and emulsifier concentration affected the content of free starch of sweet potato granules.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第9期101-104,共4页
Science and Technology of Food Industry
基金
"十一五"国家科技支撑计划
关键词
甘薯全粉
游离淀粉
破碎力
影响因素
sweet potato granules
free starch
breaking force
influencing factors
