菊芋菊粉苦味祛除的方法实验  

Study on debittering methods of haliantus tuber

作　　者：王启为[1] 

机构地区：[1]宁夏大学化学化工学院,宁夏银川750021

出　　处：《宁夏工程技术》2003年第4期342-343,共2页Ningxia Engineering Technology

摘　　要：苦素和苦肽导致菊芋菊粉产生苦味,影响菊芋菊粉的品质和使用范围.用β-环糊精包结菊芋菊粉中的苦素可以祛除菊粉中的苦味,改善菊芋菊粉的口感,提高产品品质.包结的最佳工艺条件为:β-环糊精用量0.70%,包结温度为65℃,包结时间为20min.该工艺为工业化条件下除去菊芋菊粉中的苦味提供了一种有效方法.Bitter principles and bitter peptides bring about bittering which affects the quality and use of haliantus tuber.Using the β cyclodextrin to neutralize the bitter principles and bitter peptides can improve the texture and raise the quality of haliantus tuber products. Optimum technology conditions are β cyclodextrin(0.70%) at 65 ℃for 20 mins in the solution of haliantus tuber. The procedure may be provided with an efficient debittering method of haliantus tuber in industrial production.

关 键 词：菊粉 脱苦 Β-环糊精 

分 类 号：TQ028.8[化学工程]