| 甘薯颗粒全粉游离淀粉含量影响因素的初步研究 |
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| 引用本文： | 何伟忠,木泰华,孙艳丽. 甘薯颗粒全粉游离淀粉含量影响因素的初步研究[J]. 食品科技, 2007, 0(7): 57-60 |
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| 作者姓名： | 何伟忠 木泰华 孙艳丽 |
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| 作者单位： | 1. 中国农业科学院农产品加工研究所,北京,100094;新疆农业大学食品科学学院,乌鲁木齐,830046
2. 中国农业科学院农产品加工研究所,北京,100094 |
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| 基金项目： | 科技部社会公益研究项目 |
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| 摘 要： | 以甘薯为原料,研究了浸钙浓度、乳化剂添加量、蒸煮时间、冷冻温度、冷冻时间对甘薯颗粒全粉游离淀粉含量的影响。结果表明,浸钙浓度、蒸煮时间和冷冻温度对甘薯颗粒全粉的游离淀粉含量影响较大。
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| 关 键 词： | 甘薯颗粒全粉 游离淀粉 影响因素 |
| 文章编号： | 1005-9989(2007)07-0057-04 |
| 修稿时间： | 2006-12-30 |
The primary study of effect factors on the free starch content of sweetpotato granulesindustry |
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| HE Wei-zhong,MU Tai-hua,SUN Yan-li. The primary study of effect factors on the free starch content of sweetpotato granulesindustry[J]. Food Science and Technology, 2007, 0(7): 57-60 |
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| Authors: | HE Wei-zhong MU Tai-hua SUN Yan-li |
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| Abstract: | The effect of calcium concentration soaking, cooking time, emulsifier levels, freezing temperature and freezing time on the free content of sweetpotato granules were studied in this paper by using sweetpotato as an experimental material. The results showed that calcium concentration soaking, cooking time and freezing temperature had a marked effect on the free starch content of sweetpotato granules. |
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| Keywords: | sweetpotato granules free starch influencing factors |
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