| 甘薯全粉加工及其挤压膨化食品特性的分析研究 |
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| 引用本文： | 冯凤琴,刘东红,叶立扬.甘薯全粉加工及其挤压膨化食品特性的分析研究[J].农业工程学报,2001,17(3):99-102. |
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| 作者姓名： | 冯凤琴 刘东红 叶立扬 |
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| 作者单位： | 浙江大学， 杭州 310029;浙江大学， 杭州 310029;浙江大学， 杭州 310029 |
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| 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，并有浓郁的特征香味产生。
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| 关 键 词： | 甘薯 甘薯全粉 挤压膨化 营养成分 理化性质 |
| 文章编号： | 1002-6819(2001)03-0099-04 |
| 收稿时间： | 2000/9/18 0:00:00 |
Processing of Sweet Potato Powder and Analysis of the Characteristics of Extruded Sweet Potato Foods |
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| Feng Fengqin,Liu Donghong and Ye Liyang.Processing of Sweet Potato Powder and Analysis of the Characteristics of Extruded Sweet Potato Foods[J].Transactions of the Chinese Society of Agricultural Engineering,2001,17(3):99-102. |
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| Authors: | Feng Fengqin Liu Donghong and Ye Liyang |
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| Abstract: | 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. |
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| Keywords: | sweet potato powder extrusion nutritive components physical chemical properties |
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