| 前处理和干燥对甘薯全粉品质影响的研究进展 |
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| 引用本文： | 钟雪婷,张星灿,刘建,邹育,任元元.前处理和干燥对甘薯全粉品质影响的研究进展[J].粮食与食品工业,2021(1). |
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| 作者姓名： | 钟雪婷 张星灿 刘建 邹育 任元元 |
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| 作者单位： | 四川东方主食产业技术研究院;四川省食品发酵工业研究设计院 |
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| 基金项目： | 国家科技部十三五国家重点研发计划课题(2016YFD0401305)。 |
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| 摘 要： | 本文从甘薯全粉生产过程中的前处理和干燥两个方面对甘薯全粉品质的影响进行综述,对现代食品技术在生产甘薯全粉中存在的问题进行了探讨,以期为该领域的研究者提供理论参考。
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| 关 键 词： | 甘薯全粉 品质 前处理 干燥 |
The research progress on the influence of pretreatment and drying on the quality of whole sweet potato flour |
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| Zhong Xueting,Zhang Xingcan,Liu Jian,Zou Yu,Ren Yuanyuan.The research progress on the influence of pretreatment and drying on the quality of whole sweet potato flour[J].Cereal and Food Industry,2021(1). |
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| Authors: | Zhong Xueting Zhang Xingcan Liu Jian Zou Yu Ren Yuanyuan |
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| Affiliation: | (Sichuan Oriental Staple Food Industry Technology Research Institute,Chengdu 611130;Sichuan Food Fermentation Industry Research and Design Institute,Chengdu 611130) |
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| Abstract: | In order to provide a theoretical reference for sweet potato researchers,this article will review the effects of pretreatment and drying on the quality of sweet potato powder during the production process and discuss potential problems while applying food technolgy in sweet potato powder production. |
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| Keywords: | sweet potato powder quality pretreatment drying |
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