低糖奶式马铃薯果酱的加工工艺及配方研究

Study on the Technology and Formulation of Milk—Potato Jam with Low Sugar

为加速马铃薯的消费，本文对低糖奶式马铃薯果酱的工艺与配方进行了研究。结果认为：马铃薯去皮用１７．７％碱液、９０℃、浸泡６０ｓｅｃ或１３．３％碱液、９０℃、浸泡１５０ｓｅｃ的处理效果较好；果桨适宜的配方为：马铃薯泥１５０ｇ、奶粉１７．５ｇ、砂糖８４ｇ、菠萝浆１５ｇ及适量的柠檬酸（调ｐＨ至４）、碘盐、增稠剂和增香剂，水为前三者总重量的１０％。

To increase the consutmption of potato the technology and formulation of milk-potato jam with low sugar were researched. The results showed that the treatments,lye peeled for 60 sec. immersion in 17.7% NaOH at 90℃ and 150 sec. immersion in 13.3% NaOH at 90℃,were better than the others. The ideal formula was 150g mashed potato, 17.5g powdered milk, 84g sucrose, 15g pineapple paste and proper amount of citric acid, iodine-salt, thickening agents, flavoring agent and water (10% of the total weight of potatoes, milk and sugar).