不同品种山药加工脆片适宜性评价  

Suitability Evaluation for Processing Chips from Different Yam Varieties

作　　者：王梅 邓禄军[1] 王辉[1] 邓仁菊 WANG Mei;DENG Lu-jun;WANG Hui;DENG Ren-ju(Institute of Biotechnology,Guizhou Academy of Agricultural Science,Guiyang 550006,China)

机构地区：[1]贵州省农业科学院生物技术研究所,贵州贵阳550006

出　　处：《保鲜与加工》2020年第3期72-77,共6页Storage and Process

基　　金：贵州省农科院创新基金(黔农科院科技创新[2017]07号);贵州省科技计划项目(黔科合支撑[2016]2545号)。

摘　　要：以13个山药品种为研究对象,测定其水分、淀粉和还原糖含量以及13个山药品种制得的干片及脆片的剪切力、色差等品质指标,以确定最适宜脆片加工的山药品种。结果表明,山药原料含水量和还原糖含量对脆片品质影响显著;筛选出适合用于脆片加工的山药品种有GZGY008和平坝双胞山药,这两种山药的含水量分别为84.59%和84.06%,还原糖含量分别为0.82%和0.84%,所得脆片色泽好,风味佳,口感酥脆,可为企业实际生产提供参考。Thirteen yam cultivars were selected as the objects in the experiment.The water content,starch content and reducing sugar content of raw materials,as well as shear force,color and other quality indicators of the dry and crisp chips were determined,in order to determine the most suitable varieties of yam for processing crispy slices.Experimental results showed that,the water content and reducing sugar content of raw materials had significant effect on the quality of the crisp chips.GZGY008 and Pingba twin yam were better varieties to be chosen for processing crisp chips.And water content of the two yams was 84.59%and 84.06%,respectively;reducing sugar content was 0.82%and 0.84%,respectively.The chips obtained by the two yams had good color,flavor and texture.The study could provide references for the actual production of enterprises.

关 键 词：山药 品种 脆片 加工适宜性 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]