摘要
通过蒸、烤、炸三种加工方式对甘薯中水分和可溶性糖含量的动态影响进行研究。蒸制、烤制过程中,甘薯中的可溶性糖含量先增加而后降低,在处理末期又呈上升趋势,油炸过程中可溶性糖含量呈下降趋势。蒸、烤对甘薯中的水分含量无较大的影响,而油炸过程中,甘薯中的水分随油炸时间延长持续降低。通过单因素和正交实验方法探讨了提取温度、时间、料液比对可溶性糖提取量的影响。结果表明:在蒸制24min的条件下,对可溶性糖提取影响最大的是料液比,其次是温度,时间的影响最小;水提取可溶性糖的最佳工艺条件是料液比1g∶200mL,提取时间为20min,提取温度为40℃,提取率为41.03%;在烤制40min的条件下,对可溶性糖提取最大的是料液比,其次是温度,时间的影响最小;水提取可溶性糖的最佳工艺条件是料液比1g∶250mL,提取时间为30min,提取温度为50℃,此时的提取率是51.31%。
The effect of steaming, baking and frying on the soluble sugar content and moisture of sweet potato was investigated.In baking and cooking processing, the soluble sugar content of sweet potato first increased, then decreased,and rose again in processing end-stage.Being steamed ,the content of soluble sugar in sweet potato increased first and then reduced.While the content of soluble sugar declined in fried process.Steaming, boiling, and roast didn＇t make great impact on the moisture content in sweet potato.But in fried process, moisture content of sweet potato continued to decrease as the heating time increased. The influence of extraction about temperature,time,and Liquid ratio on the extraction amount of soluble sugar was discussed by single factor and orthogonal test method.The results showed that under the condition of the steamed for 24min,liquid ratio made the greatest impact on the extraction of soluble sugar ,followed by the temperature, and time was the last.The optimum technological conditions in which water soluble sugar extracted were liquid ratio 1g：200mL, extraction time of 20min and the extraction temperature of 40℃,and the extraction rate is 41.03%.When being baked for 40min, liquid ratio also made the greatest impact on the extraction of soluble sugar,then the temperature, and last was the time.The optimum technological conditions were liquid ratio 1g ： 250mL, extraction time of 30min and the extraction temperature of 50℃,and the extraction rate is 5L31%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第21期254-258,261,共6页
Science and Technology of Food Industry
关键词
可溶性糖
加工方法
甘薯
soluble sugar
processing method
sweet potato
