不同干燥方法对甘薯液化糖化的影响研究  

Effect of desiccation conditions on liquefying and mashing in sweet potato

作　　者：吕巧玲[1] 张兴[1] 谢逸萍[2] 马代夫[2] 辛婷[1] 王坤[1] 葛义杰[1] 

机构地区：[1]中国矿业大学化工学院,江苏徐州221008 [2]江苏徐州农科院,江苏徐州221121

出　　处：《中国酿造》2009年第2期112-114,共3页China Brewing

基　　金：江苏省高技术项目(BG2007320);中国矿业大学科学基金项目(B011)

摘　　要：通过对不同干燥条件下同一品种甘薯和同一干燥条件下不同品种甘薯的液化糖化过程进行试验,结果表明甘薯的品质特性及其液化和糖化过程中的碘液显色反应和还原糖含量的变化情况存在一定的共性和差异。Based on the tests of liquefying and mashing in a certain sweet potato in different desiccation conditions or the same desiccation conditions with changing the species of sweet potatoes, the change of iodine color reaction and the reducing sugar content during the liquefying and mashing process was analyzed. The results indicated that there were both similarities and differences between the changes and the characters of sweet potato.

关 键 词：甘薯 液化 糖化 干燥 还原糖 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]