日本最近培育出一种红薯新品种，其加热糖化时间比普通红薯要缩短一半，而且味道不变。 这种红薯新品种是通过传统的杂交育种方法培育出来的，由于淀粉酶的作用，它在被加热到４０℃的时候，淀粉就转化为麦芽糖，同时开始糊化变软，产生甜味，而其中的胶淀粉和糖淀粉的比例没有 Japan recently bred a new sweet potato variety, which heat saccharification time than ordinary sweet potato to be shortened by half, and the same flavor. This new sweet potato variety is bred by the traditional hybrid breeding method. Due to the action of the amylase, the starch is transformed into maltose when heated to 40 ° C. At the same time, the gelatinization begins to soften and the sweetness develops. One of the plastic starch and sugar starch ratio did not