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对浙6025、宁紫薯1号、南京0281、南京0304、南京0364等优质食用甘薯品种进行了淀粉糊化特性测定、淀粉粒显微观察及相关食用口感品质调查。糊化特性测定结果显示,南京0304和宁紫薯1号淀粉的峰值粘度较高,这与其在食用品质调查中口感较粘一致。宁紫薯1号、南京0281及南京0364的淀粉显微结构显示其淀粉颗粒大小较为均匀,口感品尝其均匀度较好。浙6025小颗粒淀粉分布较多,因此在蒸煮品尝调查中薯肉口感较细腻。表明,甘薯的理化特性与食用口感品质具有一定程度的关联。
The gelatinization characteristics of starch, the microscopic observation of starch granule and the related food taste quality were investigated in Zhejiang 6025, Ningxiazhu 1, Nanjing 0281, Nanjing 0304, Nanjing 0364 and other high quality edible sweet potato varieties. The results of gelatinization showed that the peak viscosity of starch in Nanjing 0304 and Ningxiazhu 1 was higher than that in starchy food quality investigation. The starch microstructure of Ningxiazhu 1, Nanjing 0281 and Nanjing 0364 showed that the starch granules were more uniform in size and tasted better. Zhejiang 6025 small granular starch distribution, so in the cooking tasting survey of meat taste more delicate. The results showed that the physicochemical properties of sweet potato had a certain degree of correlation with the taste of food.