甘薯薯圆的研究进展  

Research Progress of Shuyuan

作　　者：王慧烨 杨志坚[1,2,3] 陈选阳 WANG Huiye;YANG Zhijian;CHEN Xuanyang(Agricultural Product Quality Institute,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;College of Agriculture,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;Key Laboratory of Education Ministry of Genetics,Breeding andMultiple Utilization of Crops,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China)

机构地区：[1]福建农林大学农产品品质研究所,福建福州350002 [2]福建农林大学农学院,福建福州350002 [3]福建农林大学作物遗传育种与综合利用教育部重点实验室,福建福州350002

出　　处：《农产品加工》2021年第15期56-58,64,共4页Farm Products Processing

基　　金：福建省科技厅计划项目(2020N0003,2020N5013)。

摘　　要：甘薯作为我国重要的粮食作物,薯圆是以甘薯为原料加工而成的一种新产品。阐述了甘薯营养功能成分,薯圆的加工工艺、影响薯圆品质的因素,并对薯圆发展的前景提出展望,为今后甘薯加工产业和甘薯新产品薯圆的发展提供一些理论依据和参考。Sweet potato as an important food crop in China,shuyuan is a new product made from sweet potato as raw material.This paper expounded the nutritional function of sweet potato,the processing process of shuyuan,and the factors that affect the quality of shuyuan.Finally,the prospect of shuyuan development was put forward,which provided some theoretical basis and reference for the future development of sweet potato processing industry and sweet potato new product shuyuan.

关 键 词：甘薯 薯圆 加工 营养 

分 类 号：TS201.21[轻工技术与工程—食品科学]