| 甘薯全粉加工关键技术研究进展 |
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| 引用本文： | 程力,何继文,顾正彪,洪雁,李兆丰.甘薯全粉加工关键技术研究进展[J].食品与发酵工业,2012,38(10):140-145. |
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| 作者姓名： | 程力 何继文 顾正彪 洪雁 李兆丰 |
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| 作者单位： | 1. 江南大学食品科学与技术国家重点实验室,江苏无锡214122 江南大学食品学院,江苏无锡214122
2. 江南大学食品学院,江苏无锡,214122 |
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| 基金项目： | 江苏省农业科技自主创新资金(CX，江苏高校优势学科建设工程资助项目 |
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| 摘 要： | 甘薯全粉是新鲜甘薯经脱水干制、粉碎等工艺加工而成的粉状散粒体,它最大限度地保持了新鲜甘薯的营养价值和风味,市场前景广阔。文中对甘薯全粉的生产工艺进行了综述,并重点阐述了去皮、护色、降低淀粉游离率和干燥等关键技术的国内外研究进展,以期推动甘薯全粉加工业的进一步发展。
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| 关 键 词： | 甘薯 甘薯全粉 加工技术 |
The Research Progress of Sweet Potato Flour Processing Technology |
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| Cheng Li,He Ji-wen,Gu Zheng-biao,Hong Yan,Li Zhao-feng.The Research Progress of Sweet Potato Flour Processing Technology[J].Food and Fermentation Industries,2012,38(10):140-145. |
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| Authors: | Cheng Li He Ji-wen Gu Zheng-biao Hong Yan Li Zhao-feng |
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| Affiliation: | 1,2 1(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China) 2(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China) |
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| Abstract: | Sweet potato flour was made by drying of fresh sweet potatoes,then grinding to sweet potato powders.It has a promising market because it kept the original flavor and nutrition of sweet potatoes.This paper summarized the critical techniques of sweet potato flour production including peeling,color protection,reducing the content of free starch and drying.The purpose is to develop sweet potato flour industry. |
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| Keywords: | sweet potato sweet potato flour processing technology |
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