摘要
探讨制备高品质甘薯全粉的简便方法 ,及以甘薯全粉为主要原料 ,通过挤压膨化技术生产甘薯营养食品的可能性 ,并对挤压膨化过程中营养成分及理化性质的变化进行了研究分析。结果表明 ,经挤压膨化后 ,原料中淀粉、蛋白质含量略有下降 ,总糖含量上升 ,吸水性 ,水溶性指数增大 ,色泽略有加深 。
The processing technology of sweet potato powder and the possibility to manufacture nutritive foods with sweet potato powder as main raw material by extrusion technology was studied. And the changes of nutritive components and physical-chemical properties during extrusion were analyzed. The results showed that the starch and protein in the product decreased, and total soluble saccharides increased, while water absorption index and water soluble index increased and the color darkened after extrusion, there was characteristic flavor of sweet potato produced.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2001年第3期99-102,共4页
Transactions of the Chinese Society of Agricultural Engineering
关键词
甘薯全粉
挤压膨化食品
营养成分
加工方法
理化性质
sweet potato powder
extrusion
nutritive components
physical chemical properties
