摘要
对可冲调紫甘薯粉的生产工艺和配方进行研究,影响可冲调紫薯粉的风味、口感和色泽的主要因素是产品的粒度、含糖量、花生仁粉的添加量,水温的高低能明显改善产品的冲调性。通过单因素试验和正交试验对可冲调紫薯粉的配方进行研究,结果表明,最佳配方为紫薯粉粒度70目,加糖量40%,加花生仁粉量40%,水温90℃。
The production technology and formula of prepared purple sweet potato powder were investigated in this paper.The main factors affecting purple sweet potato powder flavor,taste and color were product size,sugar content and the addition of peanut kernel powder.The water temperature could significantly improve the preparing property of product.The formula of prepared purple sweet potato powder was studied by single factor test and orthogonal test,the results showed that the optimum formula was： 70 mesh number of product size,40 % of sugar amount,40 % of peanut kernel powder amount,90 ℃ of water temperature.
出处
《食品研究与开发》
CAS
北大核心
2011年第9期96-99,共4页
Food Research and Development
基金
河北省秦皇岛市科技局2008年资助项目(2008-3)
关键词
紫甘薯
紫甘薯粉
生产工艺
配方
冲调
purple sweet potato
purple sweet potato powder
production technology
formula
prepare
