摘要
介绍了用单螺杆挤出机膨化红薯粉的试验研究，分析了影响产品特性的一些因素。结果表明，膨化红薯粉的膨化度和可溶性与原料的水分含量， ｐＨ值等因素有密切关系。将原料薯片用 ０５％的Ｎａ_２ＳＯ_３溶液浸泡１０ｍｉｎ护色，可使膨化产品获得良好的色泽，当以 ５５％的红薯粉配比２５％的玉米粉和２０％的大豆粉进行混合膨化后，可得到营养组成更加均衡合理的产品，
The paper reported a study on singlescrw extrusion of the composite sweet potato flour. The affecting factors on the product were analysed. The results showed that the degree of extrusion was closely interrelated with mois- ture and pH value of the sweet potato flour. The color of the product was better when the fresh sweet patato was soaked in the solution of 0.5% Na_2SO_3.And the dispersed nutrients of the product meant more rational proportioned while raw and processed materials were wade composite of 55% sweet potato flour,25% maize flour and 20% soybeen flour.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第1期33-36,共4页
Food Science
关键词
红薯粉
挤压膨化
膨化度
可溶性
研制
Sweet potato flour
Extrusion degree of expansion
Solubility
