摘要
研究低温预风干后高温快速风干处理对甘薯膳食纤维中抗性淀粉含量的影响。低温预风干温度对甘薯膳食纤维中抗性淀粉含量的影响效果显著,而高温快速风干的温度和时间对抗性淀粉含量的影响效果不显著。低温预风干温度和抗性淀粉含量间的变化呈非线性关系。提高抗性淀粉含量的最佳工艺参数为:30℃低温预风干60h,再在60℃高温快速风干1h,抗性淀粉含量可达11.26%。
The effect of high-temperature heated air-flow drying after low-temperature heated air-flow predrying on the content of the resistant starch （RS） in the dietary fiber from treated sweet potato was studied. The temperature of low-temperature heated air-flow predrying had greater effect on promoting the formation of RS than the temperature and time of high-temperature heated air-flow drying. There was non-linearity between the temperature of low-temperature heated air-flow predrying and the content of RS. The optimal heated air-flow drying procedure included first predried by 30℃-air-flow for 60 hours, then dried by 60℃-air-flow for 1 h, 11.26 % of RS was obtained.
出处
《食品研究与开发》
CAS
北大核心
2009年第10期57-60,共4页
Food Research and Development
关键词
甘薯
膳食纤维
抗性淀粉
功能食品
sweet potato
dietary fiber
resistant starch
functional food
