魔芋飞粉的应用现状及展望  

Application and Prospect of Konjac Flying Powder

作　　者：毛跟年[1] 张轲易 吕婧[1] 杜磊[1] 

机构地区：[1]陕西科技大学,西安710021

出　　处：《食品工业》2015年第1期244-247,共4页The Food Industry

基　　金：陕西省自然科学基金项目(2012JZ3002);咸阳市科技计划项目(2011k10-09)

摘　　要：魔芋飞粉为魔芋精粉加工过程中的副产物,质量轻,颗粒小,大约占魔芋粉质量的38%。现代研究发现飞粉中含有丰富的糖类、蛋白质、矿物质、纤维素等多种类型的化合物,具有很高的开发利用价值。对国内外魔芋飞粉的化学组成及其利用现状研究进行了综述,并简述了魔芋飞粉综合开发中的限制因素,为魔芋飞粉的生产利用提供了新的参考。Konjac flying powder, as the by-product in the process ofkonjac flour, quality is light, particles is small, about 38% of the konjac flour quality. Modern research have discovered that konjac flying powder is rich in sugars, proteins, minerals, fiber, and other types of compounds, has very high development values. The paper summarizs the chemical composition and utilization status of konjac flying powder in domestic and foreign studies, and briefly discusses the limiting factors in the comprehensive development, in order to provide new reference for the using and production of konjac flying powder.

关 键 词：魔芋飞粉 化学成分 应用现状 展望 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]