为充分发挥木薯资源的应用优势,增加术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各工艺参数,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℃、16 min、10 min、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.

Our work is to explore the cassava-derived food, display the advantages of cassava resources, expand people's daily food resources, and actively deal with the growing food crisis. The fresh root tubers were sliced, cooked and then processed into flour to develop an optimum production technology for cassava flour, and the cassava flour was detected in terms of nutritional constituents and compared with the fruit root tubers and the cassava starch, and its physicochemical properties such as viscosity, translucent rate, swelling, etc were analyzed and compared. An assessment of the cassava flour was made in terms of nutrition retention and function, and a discussion was made about the potential application of the cassava flour in the food industry. The cassava flour contained more nutritional constituents and flavor, was safer for eating, and had better processing characteristics than the cassava fresh root tubers and the cassava starch. The cassava flour prepared has a better food quality and food processing and shows good prospects for its application in the food industry.

The conception and category of Chinese nutritional diet were introduced.The technical innovation point,Industrialization development content,production technical process,procedure of distribution and consumption,and the key technical index were put forward.In the end,the classification of the Chinese nutritional diet industrialization equipment was summarized.

探讨了苜蓿芽水溶性多糖提取的工艺条件,采用单因素试验和L9(34)正交试验设计,研究了不同浸提时间、温度、固液比和次数单因素对苜蓿芽多糖提取率的影响。结果表明,最佳提取条件为浸提时间1h、温度100℃、固液比1∶50、浸提3次,多糖提取率为6.56%。