51. 不同加工工艺对番薯多糖和蛋白质含量的影响.
- Author
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李勤霞, 胡文凯, and 薛晓东
- Abstract
[Objective] To improve the production and processing quality of Shangluo Ipomoea batatas, research the main physicochemical properties of Ipomoea batatas under different processing techniques, and explore the effects of different processing techniques on the polysaccharide and protein content of Ipomoea batatas. [Method] Four processing methods, namely, hot air processing, microwave processing, water boiling processing and steaming processing, were used to score the appearance, texture, taste and residual fiber of Ipomoea batatas using 9- point system. The polysaccharide content in Ipomoea batatas was determined by phenol concentrated sulfuric acid method, and the protein content in Ipomoea batatas was determined by Coomassie brilliant blue. [Result] There were differences in appearance, texture, taste and residual fiber of Ipomoea batatas under different processing techniques. The polysaccharide content of Ipomoea batatas treated with different processing methods varies, steaming for 6 minutes at 60 ℃ for drying>microwave drying at 30 W>hot air drying at 60 ℃ >water boiling for 4 minutes at 60 ℃ for drying. The protein content varied with different processing techniques, with microwave drying at 30 W>hot air drying at 50 ℃ > steaming for 6 min and then drying at 60 ℃ >boiling for 4 min and drying at 60 ℃ . [Conclusion] The processing method of steaming and hot air drying at 60 ℃ preserves the most polysaccharide content, and the protein content is preserved the most after microwave drying at 30 W. The sensory quality characteristics of Ipomoea batatas steamed for 6 min at 60 ℃ and dried to constant weight are superior to other processing techniques. [ABSTRACT FROM AUTHOR]
- Published
- 2023
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