融水苗族自治县不同产区红薯和薯干品质特性比较分析  

Comparative Analysis of Quality Characteristics of Sweet Potatoes and Dried Sweet Potatoes from Different Producing Areas in Rongshui Miao Autonomous County

作　　者：黄欣欣[1] 艾静汶[1] 谢朝敏 黄秋伟[1] 刘功德[1] 石秋香 詹美燕 HUANG Xinxin;AI Jingwen;XIE Chaomin;HUANG Qiuwei;LIU Gongde;SHI Qiuxiang;ZHAN Meiyan(Guangxi Subtropical Crops Research Institute,Nanning 530001,Guangxi,China;Guangxi Liuzhou Qiuyejia Ecological Agricultural Comprehensive Development Co.,Ltd.,Liuzhou 545300,Guangxi,China;Guangxi Nanzhumei Agricultural Technology Co.,Ltd.,Qinzhou 535000,Guangxi,China)

机构地区：[1]广西壮族自治区亚热带作物研究所,广西南宁530001 [2]广西柳州市秋野家生态农业综合发展有限公司,广西柳州545300 [3]广西南珠妹农业科技有限公司,广西钦州535000

出　　处：《食品研究与开发》2025年第8期103-108,共6页Food Research and Development

基　　金：广西农业科学院基本科研业务专项项目(桂农科2024YP126)。

摘　　要：为探讨广西融水苗族自治县不同产区红薯的加工特性,筛选适合加工薯干的鲜薯原料,以4个产区(白云乡、洞头镇、永乐镇、四荣乡)的“西瓜红”品种红薯为试材,对鲜薯的理化成分含量和薯干的质构特性、感官品质、微观结构进行测定,并进行相关性分析研究。结果表明,4个不同产区的红薯鲜薯理化成分含量存在明显差异,其中四荣乡红薯鲜薯的淀粉含量和总膳食纤维含量最高,分别为169.71 mg/g和1.24 g/100 g;白云乡红薯鲜薯的还原糖含量和蛋白质含量最高,分别为117.36 mg/g和77.32 mg/g;洞头镇红薯鲜薯的钾含量最高,为12.85 g/kg。红薯鲜薯的淀粉含量与薯干硬度、黏附性呈极显著或显著正相关(P<0.01、P<0.05),还原糖含量与薯干硬度、胶黏性呈显著负相关(P<0.05)。四荣乡薯干的硬度、黏附性和咀嚼性显著高于其他3个产区的样品(P<0.05),不易咀嚼、适口性差,而白云乡和洞头镇薯干的硬度较小,质地柔软、组织形态饱满,口感软硬适中,感官评分较高,分别为86.47和80.23。结合微观结构综合分析,白云乡和洞头镇红薯鲜薯的还原糖含量较高且淀粉含量低适合加工薯干;四荣乡红薯鲜薯的淀粉含量高适合加工红薯淀粉、红薯粉条;永乐镇红薯鲜薯口感粉糯香甜适宜鲜食。To screen fresh sweet potato raw materials suitable for producing dried sweet potatoes based on the processing characteristics of sweet potatoes from different producing areas in Rongshui Miao Autonomous County,this study,using the“Xigua Hong”variety from four producing areas(Baiyun Township,Dongtou Town,Yongle Town,and Sirong Township)as test materials,measured the physicochemical components of sweet potatoes and the texture characteristics,sensory quality,and microstructure of dried sweet potatoes and conducted correlation analysis among them. The results showed that there were significant differences in the physicochemical components of fresh sweet potatoes from four different producing areas. Among them,fresh sweet potatoes from Sirong Township had the highest starch content and total dietary fiber content,at 169.71 mg/g and 1.24 g/100 g,respectively;fresh sweet potatoes from Baiyun Township had the highest reduc⁃ ing sugar content and protein content,at 117.36 and 77.32 mg/g,respectively;fresh sweet potatoes from Dong⁃ tou Town had the highest potassium content,at 12.85 g/kg. The starch content of fresh sweet potatoes showed a highly significant or significant positive correlation with the hardness and adhesiveness of dried sweet potatoes (P<0.01,P<0.05),and the reducing sugar content exhibited a significant negative correlation with hardness and gumminess(P<0.05). Dried sweet potatoes from Sirong Township had significantly higher hardness,adhe⁃ siveness,and chewiness compared to samples from the other three producing areas(P<0.05),thereby having a tougher texture and poorer palatability(P<0.05). However,dried sweet potatoes from Baiyun Township and Dongtou Town had lower hardness,a softer texture,and a fuller tissue structure,thereby having a better mouth⁃ feel and higher sensory scores of 86.47 and 80.23,respectively. Based on the comprehensive analysis of micro⁃ structure,the fresh sweet potatoes from Baiyun Township and Dongtou Town,with higher reducing sugar con⁃ tent and lower starch co

关 键 词：红薯 薯干 理化成分 质构特性 感官评价 微观结构 相关性分析 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]