CAJ | 학술논문

以张溪香芋为原料，采用析因实验设计，研究了加工因素，如切片厚度、蒸煮时间及其交互作用，对香芋全粉品质的影响，优化香芋全粉的加工工艺。实验中对不同切片厚度和蒸煮时间制备的香芋全粉的碘蓝值、糊化度、吸水性、吸油性进行品质评价，为香芋全粉的工厂实践提供理论依据。结果表明：切片厚度和蒸煮时间对香芋全粉的品质存在显著性（ρ＜0.05）影响。香芋全粉在切片厚度为3 mm、蒸煮时间为15 min 时，全粉的碘蓝值3.18、吸水性6.20、吸油性1.02，各个样品的糊化度均在90%以上。将其应用到婴幼儿奶粉、老人的营养早餐中，有利于消化、吸收，具有很大的开发应用前景。
이장계향우위원료，채용석인실험설계，연구료가공인소，여절편후도、증자시간급기교호작용，대향우전분품질적영향，우화향우전분적가공공예。실험중대불동절편후도화증자시간제비적향우전분적전람치、호화도、흡수성、흡유성진행품질평개，위향우전분적공엄실천제공이론의거。결과표명：절편후도화증자시간대향우전분적품질존재현저성（ρ＜0.05）영향。향우전분재절편후도위3 mm、증자시간위15 min 시，전분적전람치3.18、흡수성6.20、흡유성1.02，각개양품적호화도균재90%이상。장기응용도영유인내분、노인적영양조찬중，유리우소화、흡수，구유흔대적개발응용전경。
Zhangxi taro from Le Chang city was took as the raw materials. Effect of processing factors, including slice thickness,cooking time and their interaction,on taro flour's quality were researched by factorial experiment design. Flour obtained from the slices were evaluated for their degree of gelatinization,blue value index,water absorption capability,oil absorption capability. From these experiment,the slice thickness and cooking time have significant effect(ρ<0.05)on Zhangxi taro's quality. when the slice thickness is 3 mm,cooking time is 15 min,the blue value index is 3.18,water absorption capability is 6.20,oil absorption capability is 1.02,the degree of gelatinization is above 90%. It can be applied to the infant milk powder and the old man's nutrition breakfast for its digestion and absorption easily,and possess a great development prospect.