食品科学 ›› 2002, Vol. 23 ›› Issue (3): 67-70.

• 工艺技术 • 上一篇    下一篇

常用淀粉对甘薯食品膨化质量的协同作用研究

 雷鸣, 卢晓黎, 何自新   

  1. 四川大学轻工与食品工程学院
  • 出版日期:2002-03-15 发布日期:2012-02-13

The Synergistic Effects of various Starches on the Quality of Puffing Sweet Potato Products

 LEI  Ming, LU  Xiao-Li, HE  Zi-Xin   

  • Online:2002-03-15 Published:2012-02-13

摘要: 纯甘薯制品膨化质量差,适量添加淀粉可显著提高膨化度、改善产品质构。本文以常用的高温膨化方式,考察了马铃薯、木薯、甘薯及玉米淀粉对甘薯制品膨化度和感官质量的协同作用。结果表明,以鲜甘薯质量为基准计的最佳工艺配方为:马铃薯淀粉20%、木薯淀粉5%、玉米淀粉10%。淀粉对甘薯膨化食品的影响显著性顺序为,马铃薯淀粉>木薯淀粉>玉米淀粉。其中马铃薯淀粉的影响极显著,而木薯、玉米淀粉的影响相对不显著。

关键词: 淀粉, 甘薯, 协同作用, 膨化

Abstract: The pure sweet potato puffs showedpoor quality,so suitable starch was added to notable rais the puffing degree and improve quality. This paper dealt with general high temperature puffing process to investigate the adding of potato, cassava, sweet potato or corn starch in sweet potato puff in to the synergistic effects of puffing degree and the quality of sense organs.The results showed, the bptimum prescription was: Potato starch 20%, cassava starch 5%and cornstarch are 10%.The effects of starch addedin sweet potato puffs showed the affecting significance order was, potato starch > cassava starch > corn starch. where, the effect of potato starch was very noficeable, and the effect of cassava and cornstarch was relatively not noticeable.

Key words: Starch , Sweet potato , synergistic effects , Puff