木薯全粉和木薯粉加工特性分析  

Comparative Analysis of Processing Characteristics of Whole Cassava Flour and Cassava Flour

作　　者：林立铭 李开绵[1] 徐缓[1] 简纯平[1] 张振文[1] 

机构地区：[1]中国热带农业科学院热带作物品种资源研究所/国家薯类加工专业技术研发分中心/农业部木薯种质资源保护与利用重点实验室,海南儋州571737

出　　处：《热带生物学报》2016年第1期58-63,共6页Journal of Tropical Biology

基　　金：现代农业产业技术体系项目(CARS-12);国家薯类加工技术研发分中心资助项目

摘　　要：以华南9号木薯块根为研究对象,利用不同加工工艺生产木薯全粉和木薯粉,分析比较10个主要加工特性指标差异,利用统计学方法分析其加工特性的相关性。结果表明:木薯粉的吸油性和相对粘度分别是木薯全粉的1.76和14.30倍,达到极显著差异,其他特性指标差异不显著。主成分统计分析表明,在第1主成分中,相对粘度和冻融稳定性2个指标的累积贡献率分别达到100.00%和95.05%,说明两者均是影响加工特性的关键因素。进一步相关性分析还表明,不同指标对木薯产品加工特性相关性不同,根据相关性系数排列,排名前5位分别是相对粘度、冻融稳定性、淀粉含量、吸水性和吸油性。The whole cassava flour and cassava flour were made from tuberous roots of cassava SC9（ Manihot esculenta Crantz. ‘South China 9＇） and 10 major parameters of their processing characteristics were compared to analyze their difference. The results showed that the oil absorption and relative viscosity were 1. 76 times and14. 30 times respectively higher in the cassava flour（ CF） than in the whole cassava flour（ WCF）,leading to a highly significant difference,but other processing characteristics parameters were not significantly different between the CF and WCF. The principal component analysis indicated that the relative viscosity and the freeze /thaw stability had a respective cumulative contribution rate of 100. 00% and 95. 05% in the first principal component,suggesting that these two parameters be the main factors affecting processing characteristics of WCF and CF. Meanwhile,further correlation analysis also showed all the 10 parameters were differently correlated with the processing characteristics of CF and WCF and that the relative viscosity,freeze / thaw stability,starch content,water absorption and oil absorption were the first 5 major parameters.

关 键 词：木薯全粉 木薯粉 加工特性 主成分分析 

分 类 号：S533[农业科学—作物学]