山药仿生食品的工艺研究

Study on the Producing Technology of the Yam Bionic Food

采用清洗、去皮、切片、护色、烘干、粉碎、制馅、灌制、灭菌等过程研究了山药粉肠的制作工艺,并研究了山药和某些辅料的最佳配比,结果表明,添加山药量2%的魔芋精粉,山药粉肠的质量最好。并对山药粉肠的各项指标进行了分析。山药粉肠的研究对山药仿生食品的研究有一定的参考价值。

In this paper, cleaning, skinning, cutting to pieces, protecting color, drying, comminuting, producing stuffing, filling and sterilizing method has been used to research the production of yam powder sausage, and the optimum proportion of yam and other auxiliary materials was also studied, the result indicated that the quality of yam powder sausage was the best when konjac powder is 2% of the content of yam powder. Several indexes of yam power sausage have been analyzed, so this research had reference merit to study yam bionic food.