| 紫心甘薯的理化品质及其加工适应性研究 |
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| 引用本文： | 陆国权.紫心甘薯的理化品质及其加工适应性研究[J].中国粮油学报,2000,15(1):45-49. |
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| 作者姓名： | 陆国权 |
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| 作者单位： | 浙江大学特种植物资源中心,杭州,310029 |
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| 摘 要： | 试验分析了９个紫心甘薯品种理化品质，食用品质和加工品质，探讨了各自加工适应性。表明，紫心甘薯的品质因品种而异，Ｐ９２０１被确定为品质最优，加工适应性最好的紫心品种。并发现紫心甘薯干率，淀粉含量与其烘烤和蒸煮品质中的干面性呈显著正相关。多酚氧化酶活性与加工产品的色泽都存在着显著或极显著的负相关。
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| 关 键 词： | 理化品质 食用品质 加工适应性 紫心甘薯 |
Phys-chemical Quality and Processing Property of Purple sweetpotato |
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| Lu Guoquan.Phys-chemical Quality and Processing Property of Purple sweetpotato[J].Journal of the Chinese Cereals and Oils Association,2000,15(1):45-49. |
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| Authors: | Lu Guoquan |
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| Abstract: | The physio-chemical quality and processing quality of 9 cultivars purple sweetpotatoes were evaluated. Their processing property were analysed. The foundings indicated that the physio-chemical quality and processing property variated among cultivars. P9201 was selected as a superior cultivar wiht excellent quality and processing adaptability.The dry matter content and starch content were positively related to dryness of baked or cooked products. Soluble sugar content was positively related with sweetness of processing products; polyphenol oxidase activity was negetively related with color of processed products. |
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| Keywords: | sweetpotato physio-chemical quality eating quality processing adaptability |
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