CAJ | 학술논문

细胞的抗破损能力和完整程度是决定甘薯全粉制备工艺成败的关键因素. 为了降低甘薯全粉的细胞相对破损率,以甘薯为原料制备甘薯全粉.研究不同浸钙浓度、蒸煮温度、乳化剂添加量及干燥温度对甘薯全粉品质的影响,以甘薯全粉的碘蓝值和细胞相对破损率为评价指标.结果表明:当浸钙浓度为100 mg/L、蒸煮温度为95℃、乳化剂添加量为0.6%、干燥温度为50℃时生产出的甘薯全粉品质最好,此时的细胞相对破损率为0.64.
세포적항파손능력화완정정도시결정감서전분제비공예성패적관건인소. 위료강저감서전분적세포상대파손솔,이감서위원료제비감서전분.연구불동침개농도、증자온도、유화제첨가량급간조온도대감서전분품질적영향,이감서전분적전람치화세포상대파손솔위평개지표.결과표명:당침개농도위100 mg/L、증자온도위95℃、유화제첨가량위0.6%、간조온도위50℃시생산출적감서전분품질최호,차시적세포상대파손솔위0.64.
Cell damage resistance ability and integrity is a key factor in deciding success or failure of sweet potato powder preparation technique. In order to reduce the relative breakage rate of sweet potato powder cells, using sweet potato as raw material to produce sweet potato powder. In the article, it studied the influence of different calcium concentration soaking, cooking temperature, emulsifier dosage and drying temperature on the quality of sweet potato powder, using iodine blue value of sweet potato powder and relative cell damage rate as evaluation indexes. The result showed that when calcium concentration was 100 mg/L, cooking temperature was 95 ℃,adding amount of the emulsifier was 0.6%, drying temperature was 50 ℃, the quality of sweet potato powder was the best. The relative cell breakage rate was 0.64.