甘薯全粉的制备及特性研究进展  

Research Progress on the Preparation and Characteristics of Sweet Potato Whole Flour

作　　者：杨世雄[1] 张玲[1] 张雪梅[1] 李雪[1] 张欢欢 梁叶星[1] 高飞虎[1] YANG Shixiong;ZHANG Ling;ZHANG Xuemei;LI Xue;ZHANG Huanhuan;LIANG Yexing;GAO Feihu(Chongqing Academy of Agricultural Sciences,Chongqing 401329,China)

机构地区：[1]重庆市农业科学院,重庆401329

出　　处：《农产品加工》2023年第23期79-83,共5页Farm Products Processing

基　　金：重庆市科研机构绩效激励引导专项项目(CSTC2021JXJIX0006);重庆市与中国农业科学院战略合作项目“甘薯淀粉清洁化生产及多元化加工利用”(2022年)。

摘　　要：甘薯全粉基本包含了新鲜甘薯除薯皮外的全部干物质,不仅符合人们对健康饮食的期望,还可以延长原料的贮藏时间、便于运输及使用,且加工过程环保、无废料。现有的甘薯全粉加工普遍缺乏标准化的制备工艺和健全的产品质量标准,严重影响了甘薯全粉的产品品质及其产业的持续健康发展。介绍了甘薯全粉的制备工艺,并比较了现有常见的不同去皮和烘干工艺的特点,阐述了甘薯全粉的特性,重点梳理了甘薯全粉的基本成分、微观颗粒结构、色泽、碘蓝值、持油力、持水力、凝胶特性、吸水膨胀性及冻融稳定特性。最后,对甘薯全粉的研究方向及应用领域进行了分析和展望,旨在为甘薯全粉的标准化加工及高值化利用提供参考。The sweet flour basically contains all the dry matter of fresh sweet potato except the skin,which meets the expectations of people for healthy diet,but also can extend the storage time of raw materials and facilitate transportation and use,and the processing process was environmentally friendly and waste free.However,the existing sweet potato flour processing generally lacks standardized preparation technology and sound product quality standards,which seriously affects the product quality of sweet potato flour and the sustainable and healthy development of its industry.The paper introduced the preparation process of sweet potato flour,compares the characteristics of different peeling and drying processes,expounded the physicochemical properties of sweet potato flour,and focuses on combing the basic composition,microscopic particle structure,color,iodine blue value,oil retention,water retention,gel properties,water absorption expansion and freeze-thaw stability of sweet potato flour.Finally,the research direction and application fields of sweet potato flour were analyzed and prospected,aiming to provide reference for the standardized processing and high-value utilization of sweet potato flour.

关 键 词：甘薯全粉 制备 特性 研究进展 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]