摘要
为了能更好地保存红薯中的大部分营养素,并保持原有口感风味,将红薯制成红薯泥,并以此为原辅料加工为红薯食品,以提高红薯的食用价值。通过正交试验确定产品的最佳配方为:红薯泥∶低筋面粉∶糖∶猪油为3∶3∶1∶1.4。通过测定红薯泥及红薯泥饼干的理化指标,证明了红薯泥及红薯制品对人身体具有很大益处。
In order to keep the original nutrition and flavor of sweet potatoes, sweet potatoes were made into mash to produce sweet potato food. With orthogonal test, the optimal formulation for biscuits of sweet potato mash is set as the following ： the ratio of sweet potato mash to low protein flour to sugar to pork fat is 3 ： 3 ： 1 ： 1. 4. Some physical and chenaical indices of sweet potato mash and biscuit are determined, and the results indicate that sweet potato mash and biscuit are good for human health.
出处
《江苏调味副食品》
2010年第6期31-33,共3页
Jiangsu Condiment and Subsidiary Food
关键词
红薯泥
红薯泥饼干
工艺
配方
sweet potato mash
biscuit of sweet potato mash
processing
formulation
