甘薯顆粒全粉回填法關鍵工藝及其游離淀粉的研究

食品科學論文編號:SP083  論文字數:11501,頁數:27

 目  錄
 
中文摘要 I
英文摘要 II
目錄 III
緒論 1
   1.1 實驗目的和背景 1
  1.2 甘薯全粉 2
   2.1 實驗材料與儀器 4
 2.2 方法 4
    3.1 鮮薯泥與回填粉按不同比例進行回填的結果與分析 7
3.2 薯泥與不同粒徑的回填粉按1：1回填的結果與分析 10
3.3 甘薯淀粉標準曲線繪制 12
3.4 各類甘薯全粉在不同條件下淀粉含量的比較 13
3.5 各類甘薯全粉在不同條件下淀粉含量的變化規律 15
3.6 RVA結果 16
3.7 結論 17
 4．總結與展望 19
 致謝 21
 參考文獻 22

摘 要：本論文介紹了甘薯的營養價值、保健功能以及甘薯顆粒全粉的加工工藝，研究了甘薯顆粒全粉回填法的關鍵工藝，對其工藝條件進行了分析。研究結果表明, 采用回填法制備甘薯顆粒全粉時，鮮薯泥和回填粉的最佳回填比例為1：1到1：1.25，在該比例下回填時，用40-80目的回填粉回填效果最好。由于國內甘薯全粉加工技術并不成熟，本文中甘薯全粉制備參照馬鈴薯全粉的制備過程，故所得結果具有較高的參考價值。論文還對各類甘薯全粉在不同條件下其游離淀粉含量進行了比較。實驗數據顯示，顆粒粉是所有甘薯粉中游離淀粉含量最低的。通過對各類甘薯的RVA測定也驗證了上述結果。因此，甘薯顆粒粉在食品加工方面具有很大的優越性。
 
 關鍵詞：甘薯；顆粒全粉；回填；游離淀粉

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