游离淀粉
- 网络free starch
游离淀粉-
采用喷雾干燥方法，分别讨论了进风温度、蒸煮时间和料液比对甘薯熟制全粉的游离淀粉含量的影响。
Spray drying method was chosen to preparing sweet potato cooked granules . The effects of inlet air temperature , cooking time , liquid ratio on the free starch content of sweetpotato cooked granules was discussed .
-
通过合理选择分离级数，可确保一定的淀粉提取率和质量，将薯渣、汁液混合物中所带走的游离淀粉量控制在许可范围。
If the separation progression is reasonable , a high extraction rate and quality of starch can be obtained .
-
但对可溶性蛋白质、游离氨基酸、淀粉和还原糖含量的影响不显著。
But on the contents of soluble proteins , free amino acids , starch and reducing sugar , Ca2 + concentration had little effect .
-
水果类游离糖最多，淀粉最少。
Fruit are highest in free sugars and lowest in starch .