【摘要】 本文对不同的马铃薯全粉的生产工艺及其特点进行了比较分析,对用不同工艺制得的马铃薯颗粒全粉和雪花全粉的化学、物理及功能性指标进行了测试。结果表明,雪花全粉的游离淀粉率、相对粘度、吸水能力、吸油能力、还原糖含量等项指标均高于颗粒全粉,复水速度则慢于颗粒全粉。更多还原

【Abstract】 Different process technology between potato granules and potato flakes were analyzed, and the chemistryperformance, physics performance, functionality of potato granules and potato flakes made from different process technologywere tested. The result shows that the starch leakage, relative viscosity, water retention, fat binding capacity, reducing sugarcontent of potato flakes were higher than that of potato granules, while the hydration speed of potato flakes was slower than thatof potato granules.更多还原