冲调式甘薯全粉速溶性试验  

Experimental Research on Instant Property of Prepared Sweat Potato Powder

作　　者：林亚玲[1] 杨炳南[1] 杨延辰[1] 徐考群[1] 吴刚[1] 王远[1] 尹学清[1] 

机构地区：[1]中国农业机械化科学研究院,北京100083

出　　处：《农产品加工（下）》2009年第10期71-74,共4页Farm Products Processing

基　　金：国家马铃薯产业技术体系项目(NYCYTX-15)

摘　　要：重点探讨了影响甘薯全粉速溶性的问题。进行了润湿下沉试验和速溶性试验,以确定甘薯全粉的速溶性,通过单因素试验,研究各因素(辅料添加、甘薯全粉粒径、增稠稳定剂种类及比例、抗结剂、加水量、水温等)对产品速溶性的影响规律,最终确定原辅料比例、增稠稳定剂种类、加水量和冲调水温,以期解决冲调式甘薯全粉食品的速溶性问题和提供合适的产品。In this paper at first wetting sinking test and instant test were carried out to determine the instant property of Sweet Potato Powder. Then through single factor test to do the research on the effect rules of each factor such as the kinds of accessories, the granule diameter of sweat potato powder, the kinds and proportion of added thickening stabilization and anti-caking agent, the quantity and temperature of added water and etc. on the instant property. Finally the proportion of main material and accessory, the kinds of thickening stabilizer and anti-caking agent, the quality and temperature of added water were determined to solve the instant problem and provide proper production.

关 键 词：红薯全粉 速溶性 粒径 稳定剂 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]