木薯全粉的加工工艺及功能特性研究.docVIP

木薯全粉的加工工艺及功能特性研究 蒋小静1，2, 吕飞杰*, 台建祥1, 李开棉3, 吕小文3, 张国治2 （1中国农业科学院作物科学研究所，北京 100081； 2河南工业大学粮油食品学院，郑州 450052； 3中国热带农业科学院热带作物品种资源研究所，儋州 571737； 4中国农业科学院饲料研究所，北京 100081；） （4 上面没有标注） 摘要：【研究目的】开发推广木薯源大宗食物，充分发挥木薯的资源优势，拓展人们日常消费的食物资源，积极应对日益严重的粮食危机。【方法】经切片、蒸煮等加工工序，以细胞完整率为评价指标，研究全粉的最佳生产工艺参数。同时，对比分析木薯全粉同新鲜木薯、木薯淀粉在营养组成、理化加工特性方面的差异，探讨分析木薯全粉在食品工业中的潜在应用范围。【结果】通过试验确定了木薯全粉的最佳生产工艺条件，木薯全粉较好的保留了鲜木薯的营养成分和风味，同时具有较好的加工性能。【结论】木薯全粉能较好的保留鲜木薯的营养成分，并具有良好的加工特性，在食品工业中应用前景广阔。 关键词：processing technology and functional properties of cassava flour Jiang Xiao-jing1,2, Lv Fei-jie1*, Tai Jian xiang1, Li kai-mian3, Lv Xiao wen4, Zhang Guo zhi2 (1 institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081; 2 College of Cereal and Oil Food Henan university of Technology, Zhengzhou 450052; 3 Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Danzhou 571737; 4 Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081） Abstract: 【Objective】 Our work is to explore the cassava-derived food, display the advantages of cassava resources, expand peoples daily food resources, and actively deal with the growing food crisis. 【Method】 After slicing, cooking processes, the fresh root was processed into flour. The production technology of cassava flour was studied with cell intact rate as the evaluation index. At the same time, we compared the difference of cassava flour and cassava starch in nutrition composition and physicochemical properties. Furthermore, we explored potential applications of cassava flour in the food industry. 【Result】The production technology of cassava flour was found in our experiments. Cassava flour retains the nutritional content and flavor of fresh cassava, meanwhile, and has better processing characteristics. 【Conclusion】Cassava flour could retain the nutritional content of fresh cassava, and has good processing characteristics. Cassava flour has proved the good prospects of application in the food ind