| 工艺方法对马铃薯全粉品质的影响 |
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| 引用本文： | 沈晓萍,卢晓黎,闫志农.工艺方法对马铃薯全粉品质的影响[J].食品科学,2004,25(10):108-112. |
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| 作者姓名： | 沈晓萍 卢晓黎 闫志农 |
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| 作者单位： | 四川大学食品工程系，四川省绿色食品发展中心 |
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| 摘 要： | 本文对不同的马铃薯全粉的生产工艺及其特点进行了比较分析,对用不同工艺制得的马铃薯颗粒全粉和雪花全粉的化学、物理及功能性指标进行了测试。结果表明,雪花全粉的游离淀粉率、相对粘度、吸水能力、吸油能力、还原糖含量等项指标均高于颗粒全粉,复水速度则慢于颗粒全粉。
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| 关 键 词： | 马铃薯全粉 工艺方法 品质测试 |
| 文章编号： | 1002-6630(2004)10-0108-05 |
Effect of Different Process Technology on the Quality of Potato Granules and Potato Flakes |
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| SHEN Xiao-ping,LU Xiao-li,YAN Zhi-nong.Effect of Different Process Technology on the Quality of Potato Granules and Potato Flakes[J].Food Science,2004,25(10):108-112. |
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| Authors: | SHEN Xiao-ping LU Xiao-li YAN Zhi-nong |
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| Affiliation: | 1.Food Engineering Department of Sichuan University;2.Sichuan Green FoodDevelopment Center |
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| Abstract: | Different process technology between potato granules and potato flakes were analyzed, and the chemistryperformance, physics performance, functionality of potato granules and potato flakes made from different process technologywere tested. The result shows that the starch leakage, relative viscosity, water retention, fat binding capacity, reducing sugarcontent of potato flakes were higher than that of potato granules, while the hydration speed of potato flakes was slower than thatof potato granules. |
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| Keywords: | potato granules and flakes process technology quality testing |
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