摘要
利用质构分析仪对紫薯进行TPA(Texture profile analysis)质构分析确定最佳蒸煮时间和切片厚度,采用正交实验优选出饮料型薯泥的最佳酶解条件。结果表明,紫薯最佳的蒸煮条件是切片厚度5mm,蒸煮时间12～15min,质构参数断裂值15000g;饮料型薯泥的最佳酶解条件是糖化酶加入量占薯泥的1.0%,酶解时间1.5h,酶解温度70℃。根据最佳条件制得的薯泥其淀粉糊化完全,硬度适中,不发黏,口感佳;酶解后薯泥的溶解度为82.36%,冲调性较好。
Purple sweet potato＇s optimum cooking time and slice thickness were tested by means of texture analyser.The results showed that the optimum condition for cooking conditions and texture parameters were as follows：sweet potatoes were sliced in 5 mm thick and cooked for 12～15 min,with texture parameters of fracturability around 15000 g.After cooking,the beverage type of purple sweet potato mud will be made by adding 1.0% of glucoamylase into the cooked mud at 70 ℃ for 1.5 h of reaction.Under these conditions,starches in sweet potatoes can be dextrinated completely,the final products have moderate hardness,nice taste and good solubility.
出处
《食品科技》
CAS
北大核心
2011年第4期81-86,共6页
Food Science and Technology
基金
四川省统筹城乡发展科技行动重大科技计划项目(2009NZ0077)
食品生物技术四川省高校重点实验室项目(川教2006-313)
关键词
紫甘薯泥
质构分析
冲调性
感官评价
purple sweet potato mud
texture analysis
solubility
sensory evaluation
