紫薯全粉加工工艺及其在面制品中的应用研究进展  

A study on purple sweet potato flour processing technique and its application in flour products

作　　者：马栎[1] MA Li(Jiangsu Vocational College of Finance and Economics,Huai’an 223003,China)

机构地区：[1]江苏财经职业技术学院,江苏淮安223003

出　　处：《粮食与饲料工业》2024年第5期11-14,共4页Cereal & Feed Industry

基　　金：淮安市科技支撑项目:江苏省饲料(食品)营养分析与质量安全检测公共服务平台(HAP201429);2021年江苏省教育厅青蓝工程优秀教学团队;淮安市粮食加工与仓储检验技术服务平台(HAP202108)。

摘　　要：紫薯富含花青素等营养成分,具有良好的营养性和生理活性。紫薯全粉是以新鲜紫薯为原料加工生产的一种脱水紫薯产品,最大限度保留了紫薯营养成分及风味,复水后可以良好呈现紫薯原有的香味和色泽。该文对紫薯全粉的加工工艺进行了综述,同时对紫薯全粉在面包、蛋糕、面条、馒头等面制品中的应用进行了综述,并对今后紫薯全粉的开发进行了展望。Purple sweet potato,rich in such nutrients as anthocyanidin,enjoys significant health benefits and bio-activity.The so-called purple sweet potato flour is a sort of dehydrated product processed with purple sweet potatoes as the raw material.It reserves the nutritional components and unique flavors of purple sweet potatoes at maximum level and can well present the original fragrance and color once being rehydrated.In this paper,the processing techniques of purple sweet potato flour as well as its application in making of bread,cake,noodles,and steamed buns were reviewed.We also explored the potential of purple sweet potato flour development in the future.

关 键 词：紫薯 紫薯全粉 面制品 应用 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]