农业工程学报2001，Vol.17Issue(3)：99-102,4.
甘薯全粉加工及其挤压膨化食品特性的分析研究
Processing of Sweet Potato Powder and Analysis of the
Characteristics of Extruded Sweet Potato Foods
摘要
Abstract
The processing technology of sweet potato powder and the possibility to manufacture nutritive foods with sweet potato powder as main raw material by extrusion technology was studied. And the changes of nutritive components and physical-chemical properties during extrusion were analyzed. The results showed that the starch and protein in the product decreased, and total soluble saccharides increased, while water absorption index and water soluble index increased and the color darkened after extrusion, there was characteristic flavor of sweet potato produced.关键词
甘薯/甘薯全粉/挤压膨化/营养成分/理化性质分类
农业科技引用本文复制引用
冯凤琴,刘东红,叶立扬..甘薯全粉加工及其挤压膨化食品特性的分析研究[J].农业工程学报,2001,17(3):99-102,4.
