摘要
以Vc、甘薯多糖、胡萝卜素以及膳食纤维含量为指标,研究了甘薯浓缩汁在加工过程中的营养成分变化。结果表明,Vc在破碎过程中受到高温水(85～95℃,破碎过程)和剪切力的影响而氧化水解,几乎全部损失;β-胡萝卜素在浓缩和巴氏杀菌的高温处理过程中损失,高达98.6%;可溶性膳食纤维(SDF)受到果胶酶作用使果胶水解,在多级过滤、超滤和膜过滤后,部分不溶性膳食纤维(IDF)被截留,造成浓缩汁中总膳食纤维(TDF)含量减少88.6%;淀粉酶在水解淀粉后生成了大量的麦芽糖和葡萄糖,使甘薯汁中多糖含量增加283.15%。
The paper uses Vc,sweet potato polysaccharide,carotene and dietary fiber content as the index,studied the nutrient changes of sweet potato concentrate juice in the processes.The results show that,most of the Vc has been oxidated and hydrolysed in the crushing process with high temperature water（85～95 ℃） and shear stress,which has almost all lost.β-carotene in concentrating and pasteurization temperature treatment process is extremely easy loss,the loss rate is as high as 98.6%.Soluble dietary fiber（SDF） is hydrolysed by pectinase,part of the insoluble dietary fiber（IDF） has been hold back during multistage filtration,ultrafiltration and membrane filtration,which causing the concentrated juice of total dietary fiber（TDF） content decreases by 88.6%.A large number of maltose and glucose is generated after the hydrolysis by amylase,that increasing polysaccharide content by 283.15%.
出处
《食品科技》
CAS
北大核心
2013年第2期52-54,59,共4页
Food Science and Technology
关键词
甘薯
甘薯浓缩汁
营养变化
sweet potato
sweet potato concentrated juice
nutrient changes
