紫甘薯初加工产品糊化过程中花青素的浸出特性  

Anthocyanin's Infusion Character in Gelatinization of Solanum tuberdsm Primary Processing Product

作　　者：魏传斌[1] 张萍[1] 

机构地区：[1]江汉大学生命科学学院,湖北武汉430056

出　　处：《安徽农业科学》2014年第31期11075-11077,共3页Journal of Anhui Agricultural Sciences

基　　金：武汉市科技局科技攻关项目({2012}100号201250499145-15)

摘　　要：[目的]探索紫甘薯高效开发利用的方法。[方法]对2种特定温度下烘干的紫甘薯初加工试样进行模拟糊化,测定糊化不同阶段糊化醪中花青素的浸出量。[结果]紫甘薯粉在糊化时,90℃程序升温至95℃过程,花青素的浸出速率最大。95℃保温结束时,达到最大浸出量。相比110℃烘干,紫甘薯60℃烘干试样花青素保留量大,最大浸出量大,最大浸出率高。[结论]紫甘薯通过较低温度烘干加工,同时适当缩短90℃程序升温前的糊化程序有利于花青素的保留与浸出。[ Objective ] To explore the method of Solanum tuberclsm＇ s high effectively development and utilization. [ Method ] We gelatinize two Solarium tuberdsm product in specific centigrade and examine the amount of infused anthoeyanin during different periods. [ Result ] After gelatinization, anthocyanin has the highest rate of infusion during 90 ℃ to 95 ℃. Compared with drying on 110 ℃, Solanum tuberdsm has the highest preserved content and infusion rate on 60 ℃. [ Conclusion ] For Solanum tuberdsm, drying working at low centigrade, with shortening the time of gelatinization before 90 ℃, may be useful for the preservation and infusion of anthocyanin.

关 键 词：紫甘薯 花青素 糊化 浸出 

分 类 号：S632[农业科学—蔬菜学]