摘要
以10种不同品种南瓜为实验材料,以得率、淀粉含量、Vc、类胡萝卜素含量为主要指标,应用灰色关联度分析法对不同品种南瓜的制粉特性进行综合评价。结果表明,桔栗七号南瓜粉的各项指标为,得率21.96%,淀粉含量66.24%,Vc含量0.5235 mg/g,类胡萝卜素含量0.0807 mg/g。品系桔栗七号南瓜粉与参考品种关联度最大,综合性状最好,具有较好的市场开发前景。
In order to select suitable varieties of pumpkin for processing pumpkin powder, ten varieties of pumpkin were investigated. The processing characteristics of pumpkin varieties including yield, starch content, Vc, and content of carotenoid were evaluated comprehensively by the grey correlative degree and clustering analysis. The results showed that the yield of Juli Seven pumpkin of power, starch content, Vc and carotenoid content were respectively 21.96%, 66.24%, 0.5235 mg/g and 0.0807 mg/g. Juli Seven pumpkin has the best processing characteristics.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第1期112-114,121,共4页
Modern Food Science and Technology
基金
山东省现代蔬菜产业技术体系(SDSXDSCCYJSTX)
关键词
南瓜
粉
加工特性
灰色关联
pumpkin
powder
processing characteristics
grey correlative
