【摘要】 探究不同预处理方式对烤红薯水分、糖分及质构的影响，为生产高品质的烤红薯提供理论依据，以红皮白心红薯为试验对象,对比分析不同时长清水、盐水和不同温度清水浸泡3组预处理条件对烤红薯水分等指标的影响，通过对不同预处理的实验数据进行分析比较，确定影响趋势和最适条件。结果表明，经清水浸泡，红薯水分含量随时间的增加而逐渐上升，还原糖含量呈先下降后上升的趋势。盐水浸泡后，红薯水分、还原糖含量的变化与清水浸泡大致相同。不同温度清水浸泡后，红薯水分、还原糖含量随水温的升高而上升，质构特性的变化趋势较复杂。得出结论：红薯的品质受不同预处理的影响较大，选择适宜的预处理条件可提高烤红薯的品质。更多还原

【Abstract】 To explore the effects of different pretreatment methods on moisture, sugar and texture of baked sweet potato, and provided theoretical basis for producing high-quality baked sweet potato, red-skinned sweet potato with white heart was used as the experimental object, and the effects of three pretreatment conditions, namely, soaking in clear water with different time, saline water and clear water with different temperatures, on the water content and other indexes of roasted sweet potato were comparatively analyzed.The influence trend and optimum conditions were determined by analyzing and comparing the experimental data of different pretreatment conditions. The results showed that after soaking in clear water, the water content of sweet potato gradually increased with the increase of time, and the reducing sugar content showed a trend of first decreasing and then increasing. After soaking in salt water,the changes of water and reducing sugar content of sweet potato are roughly the same as those of soaking in clear water. After soaking in clear water at different temperatures, the content of water and reducing sugar of sweet potato increased with the increase of water temperature, and the change trend of texture characteristics was complicated. The quality of sweet potato is greatly affected by different pretreatment. Choosing suitable pretreatment conditions can improve the quality of baked sweet potato.更多还原