甘薯颗粒全粉游离淀粉含量影响因素的初步研究  

The primary study of effect factors on the free starch content of sweetpotato granulesindustry

作　　者：何伟忠[1] 木泰华[1] 孙艳丽[1] 

机构地区：[1]中国农业科学院农产品加工研究所

出　　处：《食品科技》2007年第7期57-60,共4页Food Science and Technology

基　　金：科技部科研院所社会公益研究专项(2002005DIA4J035-3)。

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。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.

关 键 词：甘薯颗粒全粉 游离淀粉 影响因素 

分 类 号：TS201[轻工技术与工程—食品科学]