现代食品科技2018，Vol.34Issue(4)：23-29,7.DOI:10.13982/j.mfst.1673-9078.2018.04.005
不同品种淮山全粉的理化性质比较分析
Comparative Analysis of Physicochemical Properties from Yam Flours of Six Varieties
摘要
Abstract
The physicochemical characteristics of yam flours produced by hot air drying process with different yam varieties as materials were investigated to explore the new application of yam in food processing in this study.. The results indicated that the physicochemical characteristics of yam flours were significant different with different yam varieties. The contents of starch, total carbohydrate, protein, ash and fat of 6 yam flours were around 60. 3662. 63％, 72. 3278. 77％, 12. 013. 0％, 3. 053. 25％ and 0. 5％, respectively. In addition, the contents of allantoin, catechinic acid, syringic acid and flavone were 26. 48-69. 08 mg/g, 0. 25-1. 64 mg/g, 0. 320. 58 mg/g and 0. 310. 94 mg/g, respectively. The equilibrium moisture contents of yam flours were low, and moisture adsorption isotherms presented a sigmoid shape corresponding to Type Ⅱ isotherms according to BET classification. The equilibrium moisture contents of yam samples Guihuai No. 2, No. 3 and No. 6 were higher than that of others. Guihuai No. 5 displayed the most favor color, with the highest whiteness value, starch-iodine-blue value, syringic acid and flavone content. Guihuai No. 4 had the highest water holding capacity and catechinic acid content. Guihuai No. 6 displayed the shortest dispersion time and the highest allantoin content, while Guihuai No. 2 had the longest stability time and dispersion time. Guihuai No. 1 displayed good freeze-thaw stability, and it was suitable for refrigerant food processing.关键词
淮山全粉/理化特性/加工特性Key words
yam flour/physicochemical properties/applicability引用本文复制引用
李清明,舒青青,夏磊,李燕,苏小军,王锋,熊兴耀,韦本辉..不同品种淮山全粉的理化性质比较分析[J].现代食品科技,2018,34(4):23-29,7.基金项目
湖南省教育厅重点项目(16A100) （16A100）
湖南省重点研发计划项目(2016NK2113) （2016NK2113）
