共查询到20条相似文献,搜索用时 750 毫秒
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本文根据甘薯淀粉褐变的机理,采用了多种抑制剂来抑制甘薯淀粉褐变反应,以提高甘薯淀粉的白度,并筛选出最佳抑制剂为异抗坏血酸钠与EDTA的混合液,采用不同条件下的异抗坏血酸钠与EDTA混合液作响应面分析,得出取得较高白度和粘度的最佳工艺参数的为异抗坏血酸钠0.175g/L,EDTA0.07g/L,时间3.5h,温度20℃。 相似文献
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对河北省甘薯集中产区秦皇岛市卢龙县主要甘薯品种进行了2年的生长期采样动态研究表明,甘薯的收获时间不同,其淀粉的产出率和淀粉公顷产量也不同。如在最佳的收获时间段内,加工甘薯制取淀粉,就能提高甘薯淀粉的公顷产量,增加农民的收入和提高甘薯的社会经济效益。 相似文献
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即食甘薯淀粉粕点心的工艺探讨 总被引:2,自引:0,他引:2
即食甘薯淀粉粕点心的工艺探讨赵福江,李岩河北农技师院食品工程系066600甘薯,营养丰富,长期食用能延年益寿,有较强的保健功效,甘薯制品在国内外市场形成一股热潮。而甘薯淀粉粕为甘薯淀粉生产后期分离出的渣粕。大部分未被开发利用而废弃掉,污染了环境。本工... 相似文献
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Hyung Joo Suh Jin Man Kim & Yang Moon Choi 《International Journal of Food Science & Technology》2003,38(2):145-151
Summary To increase the industrial applications of sweet potato, a rice beverage was prepared by adding barley sprouts, sweet potato, or a mixture of barley sprouts and sweet potato (1:1). Amylases from barley sprouts and sweet potatoes had a similar hydrolysis pattern to β‐amylase. Heat stability of this enzyme in sweet potato was higher than that in barley. Reducing sugar content in the mixture of barley sprouts and sweet potato was higher than in either barley sprouts or sweet potato alone. After the preparation of the rice beverage, the maltose content of the mixture with barley sprouts, either barley sprouts and sweet potato, or sweet potato was 37.2, 44.1 and 40.3 mg mL?1 after 6 h, respectively. The amylase activity in the mixture with barley sprouts and sweet potato decreased more than that of the mixture with only sweet potato. The use of sweet potato resulted in an increase of sweetness, flavour and improved preference in rice beverage. 相似文献
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A. Surendra Babu K. Jagannadham J. Sudhakara Rao R. Shalini Gaur 《International Journal of Food Properties》2016,19(1):139-153
Fat mimicking properties of citric acid treated sweet potato starch were investigated in this present study. Citric acid treated sweet potato starch was prepared by treating the native sweet potato starch with 3% citric acid for 6 h at a temperature of 45°C. Dextrose equivalent value of citric acid treated sweet potato starch was 2.05%. A significant increase in amylose content was noticed in citric acid treated sweet potato starch possibly due to the lyses of amylopectin fractions. The melting temperature of citric acid treated sweet potato starch was 51.44°C, which was close to the melting point of fat. Citric acid treated sweet potato starch exhibited superior water holding capacity and in vitro digestibility. Gel strength and enthalpy (?H) of citric acid treated sweet potato starch were comparatively lower than native sweet potato starch; correspondingly, citric acid treated sweet potato starch confirmed a low pasting profile. Native sweet potato starch and citric acid treated sweet potato starch exhibited a shear-thinning behavior. Acid treatment did not alter the granule size of native sweet potato starch (≈8 µm). Hence, this study concluded that citric acid treated sweet potato starch would be used as a potential fat replacer in food preparations due to its fat mimicking properties. 相似文献
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红薯浆的酶解与发酵制备红薯全汁酸奶的研究 总被引:1,自引:0,他引:1
以红薯浆为原料,通过添加纤维素酶,α-淀粉酶对其进行水解得到红薯浆全汁。结合单因素和正交实验,确定了最佳酶解工艺,即纤维素酶添加量0.7%、酶解时间3.0h、加水量与薯液比5:1,pH6.5,在此酶解工艺条件下,出汁率可达42%。以红薯乳全汁为原料,接种乳酸菌对其进行发酵制备红薯乳全汁酸奶;以产品酸度、黏度和持水力等理化指标并结合感官评价指标为考察依据,通过正交实验确定了最佳发酵工艺为:红薯浆与脱脂乳比例5:5,菌种接种量5%、发酵温度37℃、蔗糖添加量4%。在此条件下所得红薯全汁酸奶理化和感官指标均为最佳。 相似文献
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目的 比较分析不同品种的甘薯在不同熟化方式下果胶含量的差异以及与质构指标的相关性。方法 采用咔唑比色法对甘薯中的可溶性果胶含量和原果胶含量进行测定,并测定了生、熟薯块的质构指标。结果 不同甘薯品种的生、烤和蒸薯中均含有可溶性果胶和原果胶,且各品种的果胶含量存在差异。在生薯的果胶含量中,原果胶含量最高;在烤薯和蒸薯的果胶含量中,可溶性果胶含量最高。参试品种的生薯、烤薯和蒸薯的质构指标间差异性较大。在生薯中,冀元2号的硬度最高,冀元1号的黏附性最大,冀元2号的胶黏性最大;烤薯中冀薯9号的硬度最大,慧谷2号的弹性最大,普薯32号的内聚性最高;蒸薯中慧谷2号的硬度最大,哈密的弹性最大,冀元1号的胶黏性最大。相关性分析结果表明,质构指标与可溶性果胶含量、原果胶含量之间存在着较好的相关性:生薯的原果胶含量与干物率呈极显著正相关,与黏附性呈极显著负相关;烤薯可溶性果胶含量与原果胶含量之间呈显著负相关;蒸薯的可溶性果胶含量与弹性呈显著正相关,原果胶含量与回复性呈显著负相关。结论 该研究结果可为甘薯品种适宜加工方式的选择和评价,以及后续甘薯新品种的选育提供参考。 相似文献
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ABSTRACT: A greater understanding of the molecular mechanisms of sweet taste has profound significance for the food industry as well as for consumers. Understanding the mechanism by which sweet taste is elicited by saccharides, peptides, and proteins will assist science and industry in their search for sweet substances with fewer negative health effects. The original AH-B theories have been supplanted by detailed structural models. Recent identification of the human sweet receptor as a dimeric G-protein coupled receptor comprising T1R2 and T1R3 subunits has greatly increased the understanding of the mechanisms involved in sweet molecule binding and sweet taste transduction. This review discusses early theories of the sweet receptor, recent research of sweetener chemoreception of nonprotein and protein ligands, homology modeling, the transduction pathway, the possibility of the sweet receptor functioning allosterically, as well as the implications of allelic variation. 相似文献
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利用压热法结合响应面分析法,优化甘薯抗性淀粉的制备工艺。以甘薯全粉为原料,研究全粉乳质量分数、pH、压热温度、压热时间、冷藏时间对甘薯抗性淀粉得率的影响。结果表明,响应面分析法得到甘薯抗性淀粉的最佳制备工艺条件为:全粉乳质量分数25.50%、pH7.30、压热温度120 ℃、压热时间31.20 min、冷藏时间24 h。在此条件下,甘薯抗性淀粉的得率为9.41%,与理论值较为接近,响应面模型与实际情况拟合良好,为获得甘薯抗性淀粉的工业化生产提供了参考。 相似文献
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利用感官及理化指标的综合评价研究北碚447# 锦橙、中育七号# 甜橙、雪柑# 锦橙、江津长叶橙、溆浦哈姆林甜橙、洪江大红甜橙、无核大红甜橙和溆浦长型无核甜橙的制汁适应性,其中,感官评价使用百分法进行评定,理化指标的评定包括出汁率、可溶性固形物、可滴定酸、总黄酮、精油、柠檬苦素等12 项。通过实验得出北碚447# 锦橙、中育七号# 甜橙、江津长叶橙、雪柑# 锦橙、溆浦哈姆林甜橙、无核大红甜橙综合评分均高于80 分,为适宜制汁品种;而洪江大红甜橙和溆浦长型无核甜橙固酸比均低于10,综合评分均高于75 分,为可以制汁品种。 相似文献