甘薯生全粉和熟全粉理化特性的比较

Comparison of the Physicochemical Properties of Raw and Cooked Whole Flour of Sweet Potato

摘要:

为深入明晰甘薯生全粉的营养价值和加工特性，该研究对3种甘薯生全粉与甘薯熟全粉的成分和理化特性进行了系统分析。结果表明：济黑薯、凌紫薯、烟薯25号每100 g烘干样品的总淀粉含量分别为56.82、53.47、36.12 g，熟全粉淀粉含量较生全粉增高5%-6%。3种熟全粉蛋白质含量较生全粉分别下降了3.27%、2.12%、1.22%。济生、凌生、烟生每100g中总膳食纤维含量分别为9.31、9.28、5.95 g，其中济熟、凌熟总膳食纤维含量分别降低2.88%、2.72%。熟全粉粒径波动范围达26-44 μm，因加热致颗粒形状不规则，改变加工特性；生全粉因保留淀粉天然晶体结构，溶解度、膨胀势低于熟全粉，且稳定性好、耐储存，其粗糖蛋白提取率均在1.3%以上，产品价值更优。结果表明，生全粉较好地保留了甘薯天然特性，熟全粉因高温处理导致成分变性、糊化及部分流失，该研究为甘薯全粉在食品工业中的应用及加工工艺优化提供了科学依据。

Abstract:

In order to further clarify the nutritional value and processing characteristics of sweet potato raw whole flour, the composition and physicochemical properties of three kinds of sweet potato raw whole flour and cooked sweet potato whole flour were systematically analyzed. The results showed that the total starch content per 100 g of dried samples of Jiheishu, Lingzi Potato and Yanshu 25 was 56.82, 53.47 and 36.12 g, respectively, and the starch content of cooked whole flour was 5%-6% higher than that of raw whole flour. The protein content of the three cooked whole powders decreased by 3.27%, 2.12% and 1.22% respectively compared with the raw whole powder. The total dietary fiber content per 100 g of Jisheng, Lingsheng and Yansheng was 9.31, 9.28 and 5.95 g, respectively, and the total dietary fiber content of Jishu and Lingshu decreased by 2.88% and 2.72%, respectively. The particle size of cooked whole powder fluctuated from 26 to 44 μm, and the shape was irregular due to heating, which altered the processing characteristics. Because raw whole powder retains the natural crystal structure of starch, the solubility and swelling potential are lower than those of cooked whole powder, and the stability is good, the storage resistance, the extraction rate of crude sugar protein is more than 1.3%, and the product value is better. The study showed that raw whole flour retained the natural characteristics of sweet potato, and cooked whole flour was denatured, gelatinized and partially lost due to high temperature treatment, which provided a scientific basis for the application of sweet potato whole flour in the food industry and the optimization of processing technology.