甘薯颗粒全粉回填法关键工艺及其游离淀粉的研究

论文编号:SP083  论文字数:11501,页数:27

 摘 要：本论文介绍了甘薯的营养价值、保健功能以及甘薯颗粒全粉的加工工艺，研究了甘薯颗粒全粉回填法的关键工艺，对其工艺条件进行了分析。研究结果表明, 采用回填法制备甘薯颗粒全粉时，鲜薯泥和回填粉的最佳回填比例为1：1到1：1.25，在该比例下回填时，用40-80目的回填粉回填效果最好。由于国内甘薯全粉加工技术并不成熟，本文中甘薯全粉制备参照马铃薯全粉的制备过程，故所得结果具有较高的参考价值。论文还对各类甘薯全粉在不同条件下其游离淀粉含量进行了比较。实验数据显示，颗粒粉是所有甘薯粉中游离淀粉含量最低的。通过对各类甘薯的RVA测定也验证了上述结果。因此，甘薯颗粒粉在食品加工方面具有很大的优越性。
 
 关键词：甘薯；颗粒全粉；回填；游离淀粉

Abstract: This article introduced the nutrition and health function of sweet potato and the processing technology of sweet potato granule were. The key technology of sweet potato granule by backfilling is referred ,and analyzed its technological process in this paper. The results show that the ratio of 1:1 or 1:1.25 is the most appropriate condition for backfilling. And the best mesh number of backfilling granule is 40-80 mesh.Because of the sweet potato granule processing technology is not perfect,We carry on this work by finding information of potato powder.so The results we worked out are valuale and contribute to further experiments.This article compared the content of free starch in sweet potato granule with other sweet potato powder.The result shows that the content of free starch in sweet potato granule is the lowest.The results of RVA experiments also validate the conclusion we worked out.Therefore,the sweet potato granule are better used than other sweet patato powder in food process field.

Keywords:Sweet Potato; Granule; Backfill;free starch

目  录
 
中文摘要 I
英文摘要 II
目录 III
绪论 1
   1.1 实验目的和背景 1
  1.2 甘薯全粉 2
   2.1 实验材料与仪器 4
 2.2 方法 4
    3.1 鲜薯泥与回填粉按不同比例进行回填的结果与分析 7
3.2 薯泥与不同粒径的回填粉按1：1回填的结果与分析 10
3.3 甘薯淀粉标准曲线绘制 12
3.4 各类甘薯全粉在不同条件下淀粉含量的比较 13
3.5 各类甘薯全粉在不同条件下淀粉含量的变化规律 15
3.6 RVA结果 16
3.7 结论 17
 4．总结与展望 19
 致谢 21
 参考文献 22