淀粉种类对甘薯膨化食品品质的影响  

Study on Quality Effects of Various Starches on Puffing Sweet Potato

作　　者：雷鸣[1] 卢晓黎[1] 何自新[1] 

机构地区：[1]四川大学轻工与食品工程学院,成都610065

出　　处：《食品科学》2002年第2期55-58,共4页Food Science

摘　　要：纯甘薯制品膨化质量差,适量添加淀粉可显著提高膨化度、改善产品质构。本研究以常用的高温膨化方式,考察了马铃薯、木薯、甘薯及玉米淀粉对甘薯制品膨化度和感官质量的影响。结果表明,淀粉添加量在40%左右甘薯膨化质量最佳;不同淀粉对膨化度的影响不同,马铃薯淀粉>木薯淀粉>甘薯淀粉>玉米淀粉。The puffed pure sweet potato was of poor quality.Suitable starch was addedto notably raise puffing degree and improve quality.This paper dealt with general high temperature puff ing system to,investigate the ingre dients potato,cassava,sweet potato or corn starch used in sweet potato puffing to study the effects of puffing degre e and the quality ofsense organs.Result show edthatwhen,starchwas addedaround40%sweetpotato puffing quality was best.Differentoffects ofpuffing degree were observedintheorder as differe ntstarches ,potato starch>cassava starch>the starch of sweet potato >cornstarch.

关 键 词：淀粉 甘薯 膨化食品 膨化度 质构 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]