Preliminary research on fermentation pomace and dietary fiber of sweetpotato

摘要：

After acetic acid fermentation using 21 samples of wine pomace from sweetpotato,the studies on drying conditions,dehydration rate of wine pomace and vinegar pomace,and changes of total dietary fiber indicated that,after vinegar fermentation,fermentable sugar of sweetpotato pomace was further utilized,and the ratio of total dietary fiber was increased from 49.1％ to 67.3％ ,a 27.3％ on the average. After vinegar fermentation,the percentage of free water in sweetpotato pomace was increased,and dehydration rate was accelerated significantly. Average water loss rate after 8 hours of baking at 60°C increased from 70. 8％ to 83. 8％,and the average dehydration rate in 10 hours was increased from 3. 85 g/h to 4. 38 g/h. On the final dry,the average percentage of dry weight of pomace was decreased from 19.5％ to 10.9％.

关键词： sweetpotato vinegar pomace wine pomace total dietary fiber

作者: FANG Yang CHEN Lan-chai PU Qiang JIN Yan-ling HE Kai-ze ZHAO Hai

作者单位: Chengdu Institute of Biology,Chinese Academy of Sciences,Chengdu,Sichuan,China 610041

会议类型: 国际会议

会议名称: China Xuzhou 4th International Sweetpotato Symposium & 4th China-Japan-Korea Workshop(中国徐州第四届国际甘薯学术研讨会暨第四届中日韩甘薯学术讨论会)

会议地点: 徐州

会议语种:英文

页码: 648-652

在线出版日期: 2010-11-27（万方平台首次上网日期，不代表论文的发表时间）