甘薯全粉的营养成分及其挤压食品特性分析研究  

Analysis of the nutritive composition of sweet potato granules and the characteristics of extruded sweet potato foods

作　　者：韦雪飞[1] 陈运中[1] 李明起[1] 张宝[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《武汉工业学院学报》2010年第1期11-13,共3页Journal of Wuhan Polytechnic University

基　　金："十一五"国家科技支撑计划重大项目(2006BAD05A09)

摘　　要：主要分析了由两种不同甘薯制得的甘薯全粉的营养成分,研究结果表明,黄石产白薯全粉的淀粉含量明显高于红安产红心薯全粉,但两者在氨基酸组成方面无明显差异,且必须氨基酸的含量都很丰富,红安产红心薯全粉还含有丰富的胡萝卜素。对所制得的两种甘薯全粉经挤压蒸煮后,淀粉发生降解,蛋白质变性,不溶性膳食纤维变构,导致了淀粉和蛋白质含量的下降,以及可溶性膳食纤维含量的上升,提高了甘薯全粉的消化率。This paper mainly studies the nutritive value of sweet potato flours which are made from different kinds of sweet potatoes. The results show that the content of starch in Huangshi sweet potato granules is much higher than in Hongan sweet potato, but the two kinds of sweet potato granules has no obvious difference in amino acid composition and both has high content of essential amino acid. And Hongan sweet potato granules has more renieratene. We also discuss the characteristics of extruded sweet potatoes. After extrusion, the starch is degraded, protein is denaturized, and insoluble dietary fiber＇s structure is changed, all these causing the decreasing of the content of starch and protein, and the increasing of the content of soluble dietary fiber, and the digestibility of the extruded sweet potato foods.

关 键 词：甘薯全粉 营养 挤压 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]