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中国精品科技期刊2020
张淼, 李燮昕, 张振宇, 贾洪锋, 李晓宾. 不同品种紫薯全粉基本成分及特性研究[J]. 食品工业科技, 2013, (02): 126-129. DOI: 10.13386/j.issn1002-0306.2013.02.048
引用本文: 张淼, 李燮昕, 张振宇, 贾洪锋, 李晓宾. 不同品种紫薯全粉基本成分及特性研究[J]. 食品工业科技, 2013, (02): 126-129. DOI: 10.13386/j.issn1002-0306.2013.02.048
Study on basic composition and properties of different varieties of purple sweet potato flour[J]. Science and Technology of Food Industry, 2013, (02): 126-129. DOI: 10.13386/j.issn1002-0306.2013.02.048
Citation: Study on basic composition and properties of different varieties of purple sweet potato flour[J]. Science and Technology of Food Industry, 2013, (02): 126-129. DOI: 10.13386/j.issn1002-0306.2013.02.048

不同品种紫薯全粉基本成分及特性研究

Study on basic composition and properties of different varieties of purple sweet potato flour

  • 摘要: 对6个品种紫薯全粉的基本成分进行了测定,对其持水性、吸油率、冻融稳定性等特性进行了分析。结果表明,徐紫3-73淀粉含量最高,冻融稳定性最好,适宜添加到速冻食品中;烟紫337与徐紫201吸油率较高,适宜添加到煎炸食品中;京6蛋白质含量最高,透光率最低,直链淀粉含量较高,适合添加到膨化食品中;宁紫1全粉糊粘度最低,表明细胞完整度高,营养物质保留较好;山川紫支链淀粉含量较高,持水性较好,表现出较好的抗老化能力,能够提高面团的吸水性。 

     

    Abstract: The chemical composition and properties of six kinds of purple sweet potato flours were studied. The result showed that Xuzi3-73 had the highest starch content, displayed good freeze-thaw stability, suitable for refrigerant food. Yanzi337 and Xuzi201 displayed high oil binding capacity, suitable for fried food. Jing6 had the highest protein content and the lowest transparency, due to its high amylase content, Jing6 was fit for adding to expanded food. Ningzi1 displayed the lowest viscosity, it had a high degree of cell integrity and nutrients retained well. High amylopectin content and high water holding capacity were observed in Shanchuanzi, it showed good resistance to aging and also could improve the water absorption of dough.

     

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