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Method for evaluating glutinous property of Chinese yam

A technology for yam waxiness and yam, which is applied in the field of evaluation of yam waxiness, can solve the problems of yam waxyness not being objective and sensitive enough, waxyness difficult to quantify, etc., achieve objective and sensitive results, and overcome the effect of complicated process

Pending Publication Date: 2021-09-28
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the deficiency that the existing subjective evaluation of yam waxyness is not objective and sensitive enough, and it is difficult to quantify the evaluation of waxyness only by amylopectin content, and to provide an objective and sensitive evaluation method. quantitative analysis

Method used

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  • Method for evaluating glutinous property of Chinese yam
  • Method for evaluating glutinous property of Chinese yam

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] From September 10 to November 20, 2019, samples of the same variety of yams planted under the same conditions were sampled every ten days, and three yams were selected for TPA testing each time, and the values ​​of various texture indicators were measured. For the yam pieces that have completed the TPA test, the average value of the amylopectin content is measured by conventional methods. The yam samples come from Wencheng County, Wenzhou City;

[0031] (1) Wash the fresh yam, peel and trim, cut into small pieces of 50mm×50mm×20mm;

[0032] (2) Steam yam cubes on boiling water for 15 minutes;

[0033] (3) After cooling the yam block to room temperature, use a texture analyzer to perform texture profile analysis (TPA) on it. The test conditions are: Pre–test speed: 1.0mm / s, Test speed: 5.0mm / s, Distance: 10.0mm , Time: 5s, obtain the texture index value of stickiness, stickiness and chewiness;

[0034] (4) According to the calculation formula of waxy value: waxy value=...

Embodiment 2

[0039] The waxy quality of yams in four cultivation modes was compared: samples of yams of the same variety grown under different conditions were sampled on the same day, and three yams were selected for TPA testing in each planting mode, and the values ​​of various texture indexes were measured. For the yam pieces that have completed the TPA test, the average value of the proportion of amylopectin content is measured by conventional methods. The yam samples come from Wencheng County, Wenzhou City;

[0040] (1) The yam is cultivated in four different modes such as open-air natural cultivation, open-air casing cultivation, greenhouse natural cultivation, and greenhouse casing cultivation, and is excavated at the same time after cultivation for the same number of days;

[0041] (2) Wash the fresh yam, peel and trim, and cut into small pieces of 50mm×50mm×20mm;

[0042] (3) Steam yam cubes on boiling water for 15 minutes;

[0043] (4) After the yam block is cooled to room temper...

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Abstract

The invention relates to the technical field of agricultural product processing, and provides a method for evaluating the glutinous property of Chinese yam, in order to overcome the defect that the glutinous property of Chinese yam is difficult to objectively and quantitatively evaluate. The method comprises: establishing a calculation formula of the glutinous value of the Chinese yam according to a texture index value which is obtained by a TPA test and is remarkably related to the amylopectin content and a related coefficient weight of the texture index value; calculating the Chinese yam waxiness value according to the waxiness value calculation formula, the calculation result being objective, real, accurate and reliable, quality comparison between different Chinese yams is facilitated, and providing an important basis for variety breeding and cultivation management of the Chinese yams.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a method for evaluating the glutinousness of Chinese yams. Background technique [0002] Yam is a collective name for herbaceous vines of the genus Dioscorea in the family Dioscorea. Because it is rich in carbohydrates, polysaccharides, mucus proteins, minerals and trace elements, it has the functions of regulating immunity, lowering blood sugar, delaying aging, and regulating the stomach. Its health care and medicinal value are listed among the 101 homologous medicines and foods published by the National Health and Family Planning Commission. At present, there are mainly four kinds of yams in my country: yam (Huai yam), yam (yam), brown yam (yam in Guangxi, sweet potato) and yam (yam in Guangdong). Among them, yams are mainly distributed in the provinces north of the Yangtze River, while ginseng, yam, and yam are mainly distributed in the provinces south...

Claims

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Application Information

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IPC IPC(8): G01N33/10
CPCG01N33/10
Inventor 茅林春邵烨林焦瑞泽吴莹寅许方程李燕
Owner ZHEJIANG UNIV
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