摘要
对５０个甘薯品种鲜薯及经烘、晒、蒸和烤处理后的块根淀粉和糖含量作了分析，结果表明：加工后的淀粉含量比鲜薯下降２１８％～１１２３％，还原糖含量增加５０３％～４９７０％；相同处理甘薯的淀粉和糖含量相关性相近，不同处理间有差异；烘干糖化速度比晒干快，蒸煮和烘烤相近，但都比烘和晒处理慢。糖化速度与淀粉酶活性强弱有关。
Starch and reducing sugar contents of 50 cultivars of sweetpotato during 4 different processing treatments were determined. Starch content is significantly decreased by 2.18%-11.23% and reducing sugar content is signficantly increased by 5.03%-49.70% after processing. Oven-drying can result in starch content decreasing and reducing sugar content increasing. Oven-drying is more effectively than that of sun-drying, but cooking and baking cann′t effectively reduce starch content in comparison with drying. The relationship between the composition contents is similar among the same processing treatments, and a little different among different processing treatments. The sweetoptato amylase activity varies with cultivars, which lead to different change in starch and reducing sugar contents during processing.
出处
《浙江农业学报》
CSCD
1997年第2期78-82,共5页
Acta Agriculturae Zhejiangensis
关键词
甘薯
加工
淀粉
淀粉酶
还原糖
品种
sweetpotato
processing
starch
amylase
reducing sugar
