红薯开发新趋向

目前 ,保健食品势头强劲 ,方便食品不断创新。有关人士认为 ,红薯开发将是２１世纪食品发展的新趋向。一是传统产品。利用红薯生产淀粉、粉条、饴糖、酿酒在我国历史悠久 ,这些产品在广大农村和中、小城市仍有广阔的市场。目前 ,人们正在从事精加工与深加工研究 ,使其生产出精白淀粉、精白粉丝。二是消闲食品。通过精深加工制成红薯干、红薯片、五味红薯片、油炸红薯干等食品。三是方便食品。红薯味美、好吃 ,淀粉含量多 ,营养价值高。如用其加工生产成薯米、薯面、薯粉、面包、糕点等方便食品和快餐食品 ,前景将广阔无量。红薯开发新趋向…     

适合加工浓缩汁的红薯品种筛选

研究了3种红薯主栽品种的贮藏加工特性,通过对其淀粉含量、出汁率及榨汁后还原糖含量等主要加工指标的比较,筛选适合加工红薯浓缩汁的品种。结果表明:在贮藏期内,遗字138的保水性较好,但淀粉含量高且平均出汁率仅为21.51%;龙薯9号可溶性蛋白含量居三者之首,但贮藏期间品质变化快,适于短期贮藏加工;而红香蕉出汁率显著高于遗字138和龙薯9号,且整体淀粉含量较低、糖含量较高,适宜加工红薯浓缩汁。     

供求信息

●供:红薯加工设备(加入时间:2004-7-27)供葛根、马铃薯、红薯淀粉生产设备固得威薯业供国家专利薯类淀粉设备,采用多级粉碎、多级淘洗、多级过滤、多级挤压依次循环的独特工艺,自动化程度高,淀粉滤净率达98%,淀粉洁白细腻,用于加工粉条等粉制品,则韧性增强,色泽洁白。利用该套设备,薯渣被挤干成饼状,含水很少,便于下步处理。该设备能耗低,吨薯耗电不足3度,用工少,易操作,投资小。E-Mail:goodv365168@126.com单位名称:河南方城固得威薯业葛根淀粉加工机械厂联系电话:0377-7456228联系地址:河南省方城县二郎庙街●供:系列工业烘烤干用热风炉…     

光友薯类加工设备

四川光友实业集团有限公司是一家以薯类深加工为主的高新技术型、科技产业型民营企业。光友薯类加工设备适用于红薯、马铃薯、木薯、芭蕉芋、蕨根、玉米、大米等淀粉、粉丝、方便粉丝、方便米线加工。适用于红薯、马铃薯、蕉藕、木薯等球状或块状作物的表面泥沙和污物的清洗,同时对鲜薯有一定的去皮作用。省时、省力、省电、节水。6SD2SL600型鼠笼式洗薯机洗薯能力1000~2500kg/h,电动机功率2.2kW,外形尺寸（长×宽×高）（mm）：2800×650×950。     

我国红薯淀粉加工技术取得新进展

提到红薯淀粉加工品，人们马上会想起红薯粉片、红薯粉丝、红薯粉条等加工品。目前，在我国湖南、湖北、四川等地已形成特色小吃，但因红薯淀粉的民间加工方法落后，严重制约着我国红薯淀粉加工产业的发展。自双螺杆挤压机诞生以来，解决了红薯淀粉加工中易熟化、粘度变化大等传统技术难题，该机的诞生标志着我国红薯淀粉加工产业上升到一个新的台阶。     

红薯粉条加工工艺浅析

<正>红薯又称为甘薯或红苕.鲜薯约含有60%~80%的水分,10%~30%的淀粉,还含有部份可溶性糖类及一些酚类,单宁等.红薯不耐贮存,为了延长其加工产品的生产周期,常将其淀粉提取出来,再利用淀粉加工成其它产品.红薯粉丝就是利用红苕淀粉加工而成的,生产工艺大致如下:     

鲜红薯叶功能性饮料的研制

红薯又称甘薯，番薯、山药等，在我国大多省份普遍栽培。红薯叶作为红薯的副产品，我国年产1t以上，它富含糖、淀粉、蛋白质、氨基酸、VC、矿物质、黄酮、类胡萝卜素等许多活性成分，目前红薯叶一部分用作禽畜饲料，但大部分被丢弃，利用率很低。如果利用现代高新技术把红薯叶加工成功能食品，则能使红薯叶得到更好的利用，取得较高的经济效益。     

红薯综合加工利用研究及其保健食品开发

研究了一种对红薯进行综合加工利用的新方法,先将红薯各组分分离,制得红薯淀粉、红薯汁、红薯纤维和蛋白,进而将红薯汁开发出红薯保健饮料,红薯纤维和蛋白开发出红薯膳食纤维蛋白粉。较之传统单一加工红薯淀粉的方法,红薯的利用率提高了79.30%,经济效益增加47倍,大大提高了红薯的经济价值。      

红薯深加工过程中的副产物综合利用研究与实践

探讨以红安红薯为主要原料制作深加工食品:红薯淀粉、免油炸红薯粉、红薯果、红心薯果脯、红薯黄酒等产品过程中,所产生的副产物如红薯渣、红薯皮、红薯根、废水等的综合利用问题,既解决了红薯产品深加工过程中的环境污染问题,又提高了红薯的经济效益,供食品加工生产者参考。     

红薯的综合加工

红薯又称甘薯,地瓜等,营养价值较高,用途十分广泛。薯块中淀粉含量一般占鲜重的20％左右,可溶性糖含量占重量的3％,蛋白质占2％左右,还含有多种维生素,尤其是维生素C和胡萝卜素含量较为丰富。以其为原料可加工罐头,脯饯糕、淀粉等多种产品,下面介绍几种红薯制品的加工技术。     

巴西甘薯薯皮薯肉冻干粉的营养成分分析

对巴西甘薯的薯皮、薯肉冻干粉的营养成分进行了分析,两者含有丰富的矿物质、维生素、氨基酸、粗纤维等多种营养成分,是一种良好的保健食品营养强化剂和原料来源,具有广阔的开发前景.     

The potential contribution of bread buns fortified with beta-carotene-rich sweet potato in Central Mozambique

BACKGROUND: Orange-fleshed sweet potato is an efficacious source of vitamin A. Substituting wheat flour with orange-fleshed sweet potato in processed products could reduce foreign exchange outlays, create new markets for producers, and result in increased vitamin A consumption among consumers provided there is adequate retention of beta-carotene during processing. OBJECTIVE: To explore whether substituting 38% of wheat flour (by weight) in bread buns ("golden bread") with boiled and mashed orange-fleshed sweet potato from fresh roots or rehydrated chips would produce economically viable beta-carotene-rich products acceptable to Mozambican rural consumers. METHODS: Modified local recipes maximized sweet potato content within the limits of consumer acceptability. Sensitivity analysis determined parameters underlying economic viability. Two samples each of buns from five varieties of orange-fleshed sweet potato were analyzed for beta-carotene content. Processed products with at least 15 microg/g product of trans-beta-carotene were considered good sources of vitamin A. RESULTS: Golden bread made from fresh roots of medium-intensity orange-fleshed sweet potato varieties met the good source criterion, but bread from lighter-intensity sweet potato varieties did not. Bread from rehydrated dried chips was not economically viable. Consumers strongly preferred golden bread over pure wheat flour bread because of its heavier texture and attractive appearance. The ratio of the price of wheat flour to that of raw sweet potato root varied from 3.1 to 3.5 among the bakers, whose increase in profit margins ranged from 54% to 92%. CONCLUSIONS: Golden bread is a good source of beta-carotene and is economically viable when the price ratio of wheat flour to raw orange-fleshed sweet potato root is at least 1.5. Widespread adoption during sweet potato harvesting periods is feasible; year-round availability requires storage.     

Impact of natural sources rich in provitamin a on cooking characteristics, color, texture and sensory attributes of beef patties

Eight ground beef patty formulations, based on replacing meat with a natural source rich in provitamin A (i.e.carrot and sweet potato) were prepared. All treatments displayed better moisture retention than the controls and hence yield was improved. L, a, and b Hunter values increased and Instron texture profile analysis indicated lower peak forces, increased springiness, and, in some cases cohesiveness (i.e. juicier patties) for formulalions with boiled carrot or sweet potato. However, adding these ingredients in a dry form increased hardness, springiness and cohesiveness. Improvement in the content of provitamin A was achieved by incorporating carrot or sweet potato into the patties. Mixing meat with a natural rich source of provitamin A could be a long-term solution for combating vitamin A deficiency.     

红薯叶黄酮类化合物提取及其抗氧化作用研究

采用不同方法提取红薯叶中黄酮类化合物,比较不同提取方法提取率及提取物中黄酮类化合物含量,从而确定最佳提取方法;结果表明,用体积分数为60%乙醇提取法是较为理想方法。同时采用烘箱贮存法测定红薯叶黄酮类化合物在猪油中抗氧化活性,实验结果表明,红薯叶黄酮类化合物具有明显抗氧化效果,且抗氧化活性随加入量增加而增强,其抗氧化效果强于抗坏血酸和柠檬酸。     

紫薯醋发酵工艺优化及品质分析

采用单因素结合响应面法优化紫薯醋酸发酵条件,同时发酵得到紫薯醋和紫薯色素回添醋,并对2种醋和紫薯原料的品种指标进行测定及比较.优化后的紫薯醋酸发酵条件为发酵时间11 d、初始酒度7.35％vol、装液量28％,此条件下,总酸含量为6.92 g/100g.与原发酵工艺相比,紫薯色素回添醋除总糖和维生素含量较低外,其总酸、...     

红薯浊汁饮料生产工艺的研究

研究红薯浊汁饮料的生产工艺,以红心红薯为原料制作混浊汁饮料,采用色差分析和感官评价分析原料预处理方式、主要加工工艺、VC及预热方式对浊汁饮料色泽的影响;采用正交试验和感官评价确定了红薯浊汁饮料稳定剂和配方的最优水平。结果表明,分别采用预处理方式4、预热方式1和0.015%VC制作出的红薯浊汁饮料具有良好的色泽,浊汁浆液经过胶体磨后色泽变暗,之后色泽逐渐变亮;稳定剂用量为0.04%黄原胶+0.2%分子蒸馏单甘酯+0.08%海藻酸钠+0.08%CMC-Na时,浊汁饮料具有很好的组织状态和口感;配方为0.008%红薯香精,0.3%食盐,3%蔗糖,0.02%柠檬酸时,浊汁饮料具有很好的香气和滋味。     

生物法制造丁二酸研究进展

为了优化产琥珀酸放线杆菌（Actinobacillus succinogenes）发酵甘薯粉生产丁二酸的发酵培养基,提高丁二酸产量,降低生产成本,本研究首先通过单因素实验对甘薯粉发酵产丁二酸的甘薯粉、MgCO₃、液化酶、糖化酶、氮源浓度和发酵时间进行了优化,再利用正交试验确定重要参数的最佳水平,最后利用2 L发酵罐对获得最佳发酵工艺进行放大实验。结果表明,混合氮源（酵母粉:玉米浆=1:2）可满足甘薯粉丁二酸发酵营养需求,影响丁二酸产量的重要参数是甘薯粉、MgCO₃、液化酶、糖化酶、混合氮源（酵母粉:玉米浆=1:2）的浓度。各因素最佳水平为：甘薯粉115 g/L、MgCO₃ 60 g/L,液化酶0.008 KUN-S/g底物,糖化酶3.09 AGU/g底物,混合氮源33 g/L。优化后丁二酸产量可达69.89 g/L,与优化前相比（42.46 g/L）,丁二酸浓度提高了64.6%。2 L发酵罐发酵72 h,丁二酸可达71.42 g/L,丁二酸产率为79.87%,生产强度为0.99 g/（L·h）。因此,利用 A. succinogenes发酵甘薯粉产丁二酸具有较好的工业化应用前景。     

Effect of home preparation practices on the content of provitamin A carotenoids in coloured sweet potato varieties (Ipomoea batatas Lam.) from Kenya

The content of β-carotene was determined in raw peeled, boiled peeled and roasted peeled roots of six orange- and yellow-fleshed sweet potato varieties from Kenya to evaluate their vitamin A potential before and after household preparation. The boiling and roasting procedures were similar to traditional methods used in Kenya. Dried products, chips and flour, of the variety Zapallo were also analysed. The varieties differed in dry matter and β-carotene content (1240–10,800 μg/100 g fresh weight (FW)) and thus in vitamin A content (100–830 RE/100 g FW). As sweet potato roots are consumed after heating, the loss of all-trans-β-carotene during preparation should be taken into account. Boiling of roots of the selected varieties seemed to result in a higher true retention (TR) of all-trans-β-carotene than roasting and TR of all-trans-β-carotene seemed to be dependent on the variety (42–128%). Preparation of chips by drying resulted in a significant reduction of the all-trans-β-carotene content of approximately 21%, which was further reduced when flour was produced from chips. The varieties Tainung and SPK-004 can be recommended for consumption especially after boiling in order to enhance the vitamin A intake in Kenya. Both varieties have a high content of vitamin A, the losses after boiling are rather low and both varieties have high consumer acceptability.Industrial relevanceThe content and stability of β-carotene in sweet potato is an issue that is particularly important for developing countries with high prevalence of vitamin A deficiency. In order to prolong the shelf life of sweet potato, it is necessary to implement and develop industrial or small scale processing methods so that it is possible to produce sweet potato products with highest possible vitamin A values in these countries. In developed countries, focus is on innovation of new products with a good taste and a high health value. Consequently, sweet potato and sweet potato products might have a future as healthy foods in developed countries, and therefore there is a need to build up an industry that can provide the people in these countries with high quality sweet potato foods.     

Biofortification of sweet potato for food and nutrition security in South Africa

South Africa has a diverse population, with some pockets of society being in a first world setup and other pockets in a third world impoverished setup. Food provision in impoverished societies is particularly crucial. Sweet potato (Ipomoea batatas (L.) Lam.) is a hardy crop and prominent in ensuring household food security; through its rich supply of energy, high yield potential and market value. In addition, orange-fleshed cultivars in particular are prominent in combating vitamin A deficiency due to high content of naturally bio-available β-carotene. This paper reviews interventions with regard to biofortification of sweet potato in South Africa towards addressing food and nutrition security. The focus was on the development of biofortified (high β-carotene content) cultivars and screening procedures for desired varietal traits; assessment of β-carotene, anti-oxidant and mineral content and the processing potential of orange-fleshed cultivars. Efficacy of orange fleshed sweet potato to improve vitamin A status was shown and positive effects of household production of orange-fleshed sweet potato, in conjunction with other β-carotene rich vegetables, on dietary intake, vitamin A status and food security were recorded. Dissemination efforts were initially focused on home gardens, which gradually expanded to subsistence production and enterprises. During 2014/15, over 1 million cuttings were disseminated and 5 to 40 small-scale commercial farmers in six provinces planted 0.25 to 1 ha of orange-fleshed sweet potato as means for income generation. In order to exploit the nutritional benefits of sweet potato and its potential to reduce vitamin A malnutrition and food insecurity, it is recommended that policy makers set directives to incorporate orange-fleshed sweet potato in government programs related to health, rural development, social development and agricultural production. There is a great need for investment in promotion of orange-fleshed sweet potato, particularly to consumers and retailers. Private–public partnerships and investment by private companies will be crucial for upscaling the impact of orange-fleshed sweet potato on food and nutrition security.     

Effect of Boiling and Frying on the Total Carbohydrate,Vitamin C and Mineral Contents of Irish (Solanun tuberosum) and Sweet (Ipomea batatas) Potato Tubers

In a study aimed at ascertaining whether boiling or frying best conserves nutrients; since the two methods are commonly adapted in Nigeria, the effect of boiling and frying on total carbohydrate, vitamin C and mineral contents of Irish (Solanum tuberosum) and sweet (Ipomea batatas) potato tubers were investigated. The determination of total carbohydrate was carried out using the phenol-sulphuric acid method and the spectrophotometric method was used to determine vitamin C content at 520 nm. The minerals evaluated are iron, zinc, magnesium, sodium, calcium and copper. These were determined by the atomic absorption spectrophotometric method. There was no significant difference (p > 0.05) in the total carbohydrate content of the boiled and fried sweet and Irish potatoes compared with their raw tubers. There was significant difference (p < 0.05) in the vitamin C content of the boiled and fried potato tubers. Boiling and frying of Irish potato resulted in a loss of 37.34 mg/100 ml (63.90%) and 30.44 mg/100 ml (53.90%) vitamin C respectively. Boiled sweet potato lost 51.16 mg/100 ml (72.37%) and fried lost 43.05 mg/100 ml (60.90%) of vitamin C. The mineral compositions of the boiled and fried Irish and sweet potatoes were significantly different (p < 0.05) from their raw tubers. Boiling retained more iron and copper while frying retained more zinc, magnesium, sodium and calcium in both Irish and sweet potato tubers. Boiling retained more carbohydrate while frying retained more vitamin C and minerals.