Influence of viscosity in processing of yam tuber mucilage
Yam tuber mucilage is an important active ingredient in yam. Viscosity is a very important parameter in processing of yam. The technology of Yam Tuber Mucilage was studied with rotary viscosimeter in different conditions including colloid mill number, time, temperature, dilute ratio, and pH. At the same time, the reason for the viscosity change during the different conditions was also analyzed. Results show that the content of amylase and the content of protein also changes with the viscosity changing, both keep in line; the polysaccharides/protein compound of yam is the main factor effecting the viscosity change in processing of yam. The most suitable processing conditions are as follows: colloid mill of 3 times, the temperature of heating not exceed 60 ℃, heating temperature above 70 ℃ at heating time as short as possible, should not be greater than the dilute ratio 1:1, pH of 6～8.