| 甘薯全粉的营养成分及其挤压食品特性分析研究 |
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| 引用本文： | 韦雪飞,陈运中,李明起,张宝. 甘薯全粉的营养成分及其挤压食品特性分析研究[J]. 武汉工业学院学报, 2010, 29(1): 11-13. DOI: 10.3969/j.issn.1009-4881.2010.01.004 |
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| 作者姓名： | 韦雪飞 陈运中 李明起 张宝 |
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| 作者单位： | 武汉工业学院,食品科学与工程学院,湖北,武汉,430023 |
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| 基金项目： | "十一五" 国家科技支撑计划重大项目 |
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| 摘 要： | 主要分析了由两种不同甘薯制得的甘薯全粉的营养成分，研究结果表明，黄石产白薯全粉的淀粉含量明显高于红安产红心薯全粉，但两者在氨基酸组成方面无明显差异，且必须氨基酸的含量都很丰富，红安产红心薯全粉还含有丰富的胡萝卜素。对所制得的两种甘薯全粉经挤压蒸煮后，淀粉发生降解，蛋白质变性，不溶性膳食纤维变构，导致了淀粉和蛋白质含量的下降，以及可溶性膳食纤维含量的上升，提高了甘薯全粉的消化率。
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| 关 键 词： | 甘薯全粉 营养 挤压 |
Analysis of the nutritive composition of sweet potato granules and the characteristics of extruded sweet potato foods |
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| WEI Xue-fei,CHEN Yun-zhong,LI Ming-qi,ZHANG Bao. Analysis of the nutritive composition of sweet potato granules and the characteristics of extruded sweet potato foods[J]. Journal of Wuhan Polytechnic University, 2010, 29(1): 11-13. DOI: 10.3969/j.issn.1009-4881.2010.01.004 |
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| Authors: | WEI Xue-fei CHEN Yun-zhong LI Ming-qi ZHANG Bao |
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| Affiliation: | WEI Xue-fei,CHEN Yun-zhong,LI Ming-qi,ZHANG Bao(College of Food Science , Engineering,Wuhan Polytechnic University,Wuhan 430023,China) |
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| Abstract: | This paper mainly studies the nutritive value of sweet potato flours which are made from different kinds of sweet potatoes.The results show that the content of starch in Huangshi sweet potato granules is much higher than in Hongan sweet potato,but the two kinds of sweet potato granules has no obvious difference in amino acid composition and both has high content of essential amino acid.And Hongan sweet potato granules has more renieratene.We also discuss the characteristics of extruded sweet potatoes.After ... |
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| Keywords: | sweet potato granules nutrition extrusion |
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