木薯全粉的功能特性  

Processing Technology and Functional Properties of Cassava Flour

作　　者：蒋小静[1,2] 吕飞杰[1] 台建祥[1] 李开棉[3] 吕小文[4] 张国治[2] 

机构地区：[1]中国农业科学院作物科学研究所,北京100081 [2]河南工业大学粮油食品学院,郑州450052 [3]中国热带农业科学院热带作物品种资源研究所,海南儋州571737 [4]中国农业科学院饲料研究所,北京100081

出　　处：《热带作物学报》2009年第6期872-876,共5页Chinese Journal of Tropical Crops

基　　金：公益性行业(农业)科研专项资助项目(No.nyhyzx07-013)资助

摘　　要：开发推广木薯源大宗食物,充分发挥木薯的资源优势,拓展人们日常消费的食物资源,积极应对日益严重的粮食危机。通过对木薯全粉与鲜木薯、木薯淀粉中的营养成分的测定对比,及对木薯全粉的黏度特性、透光率、膨胀度等进行分析,并对木薯全粉的营养成分保留及功能性质进行评价,探讨木薯全粉在食品工业中的潜在应用范围。结果表明,木薯全粉相对于鲜木薯、木薯淀粉营养成分保持良好,食用安全,同时具有较好的加工性能,在食品工业中应用前景广阔。Our work is to explore the cassava-derived food, display the advantages of cassava resources, expand people＇s daily food resources, and actively deal with the growing food crisis. The fresh root tubers were sliced, cooked and then processed into flour to develop an optimum production technology for cassava flour, and the cassava flour was detected in terms of nutritional constituents and compared with the fruit root tubers and the cassava starch, and its physicochemical properties such as viscosity, translucent rate, swelling, etc were analyzed and compared. An assessment of the cassava flour was made in terms of nutrition retention and function, and a discussion was made about the potential application of the cassava flour in the food industry. The cassava flour contained more nutritional constituents and flavor, was safer for eating, and had better processing characteristics than the cassava fresh root tubers and the cassava starch. The cassava flour prepared has a better food quality and food processing and shows good prospects for its application in the food industry

关 键 词：木薯全粉 营养成分 加工特性 

分 类 号：O636[理学—高分子化学] TS202.1[理学—化学]