紫薯颗粒全粉研究  

Study on Purple Sweet Potato Granules

作　　者：杨磊[1] 胡阿丽[2] Yang Lei Hu Ali(Baoding Municipal Center for Disease Control and Prevention, Baoding Hebei 071000 1nstitute of Grain and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050035)

机构地区：[1]保定市疾病预防控制中心,河北保定071000 [2]河北省农林科学院粮油作物研究所,石家庄050035

出　　处：《中国农学通报》2017年第19期148-151,共4页Chinese Agricultural Science Bulletin

基　　金：河北省食品科学与工程学科"双一流"建设资金项目(2016SPGCA18)

摘　　要：旨在降低紫薯的水分含量,延长保存时间。添加糖化酶和淀粉酶,采用响应面实验设计对紫薯颗粒全粉加工工艺参数进行优化,得出最优的工艺参数为蒸制时间为9 min,淀粉酶用量为130 U/g原料,糖化酶与淀粉酶之比为4:1,烘干温度为45℃,筛分目数为80目。按照此加工工艺参数制得的紫薯颗粒全粉淀粉含量最低,说明紫薯颗粒全粉品质较好,细胞破碎度较小。The aims are to reduce water content and prolong the preservation time of sweet potato.Glucoamylase and amylase were added in this study.The parameters of granules processing technology were optimized by response surface analysis（RSA）.The optimal parameters of processing technology were as following：the steamed time was 9 min,amylase content was 130 U/g,glucoamylase：amylase was 4：1,drying temperature was 45℃,and sieving mesh was 80.The lowest starch content of purple sweet potato granules could be obtained according to the processing technological parameters,indicating that the quality of purple sweet potato granules was good,and the cell fragmentation was less.

关 键 词：紫薯 颗粒全粉 工艺优化 糖化酶 淀粉酶 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]