热处理对木薯全粉品质的影响

为充分发挥木薯资源的应用优势,增加木薯的消费途径和产品价值,该文将研究制备具有良好口感、方便食用的木薯全粉。通过筛选热处理的温度、时间,以及预煮和蒸煮工序的组合方式,同时利用响应曲面法研究确定木薯全粉的制备工艺参数,提高热处理过程中木薯细胞的分离效率。结果表明影响木薯全粉细胞完整性的热处理因素依次为蒸煮温度、蒸煮时间、预煮温度、预煮时间,其最佳值分别为95℃、16min、10min、66℃。在此条件下生产的木薯全粉游离淀粉质量分数较低,为8.4%,制备的木薯全粉具有理想的细胞完整度。同时,研究分析了木薯加工过程中氢氰酸的变化,以及木薯全粉的黏度性质、热力学特性、吸水、吸油和冻融稳定性,从而为木薯全粉在食品工业上的应用提供理论参考。

Preparation and functional properties of whole cassava flour

For increasing the value and promoting consumption of cassava, whole cassava flour was prepared as a fast food with good flavor. To improve the separation of cells in preparing the whole cassava flour, the parameters of heated treatment were investigated with response surface methodology. The whole cassava flour with optimum integrity of cell was obtained in this study. The results showed that the influencing factors on integrity of cassava cell followed as cook temperature, cook time, pre-cook time, and pre-cook temperature, and the optimum parameters were 95℃, 16 min, 10 min, 66℃, respectively. The free starch content of cassava flour was lower (8.4%) under above conditions. Meanwhile, the changing of hydrocyanic acid was determined during the process of whole cassava flour. Moreover, the viscosity property, thermal property, water and oil absorption properties, freeze-thaw stability of whole cassava flour were studied. The results can provide theoretical references for cassava application in food industry.