Welcome to Chinese Agricultural Science Bulletin,

Chinese Agricultural Science Bulletin ›› 2017, Vol. 33 ›› Issue (19): 148-151.doi: 10.11924/j.issn.1000-6850.casb17030047

Special Issue: 马铃薯

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Study on Purple Sweet Potato Granules

Yang Lei1, Hu Ali2   

  1. (1Baoding Municipal Center for Disease Control and Prevention, Baoding Hebei 071000;2Institute of Grain and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050035)
  • Received:2017-03-07 Revised:2017-04-11 Accepted:2017-04-20 Online:2017-07-11 Published:2017-07-11

Abstract: The aims are to reduce water content and prolong the preservation time of sweet potato. Glucoamylase and amylase were added in this study. The parameters of granules processing technology were optimized by response surface analysis (RSA). The optimal parameters of processing technology were as following: the steamed time was 9 min, amylase content was 130 U/g, glucoamylase : amylase was 4:1, dryingtemperature was 45℃, and sieving mesh was 80. The lowest starch content of purple sweet potato granules could be obtained according to the processing technological parameters, indicating that the quality of purple sweet potato granules was good, and the cell fragmentation was less.