速冻烤紫薯风味泥制品的研制

Study on the Quick-Freezed Mud Production with the Flavor of Baked Ipomoea batatas Lam

以紫薯为原料,通过设置温度梯度研究了烤制温度对紫薯花色苷的影响,得出最佳烘烤温度,通过正交试验研究了配料比对烤紫薯风味调理制品质量的影响,确定产品的最优配方。结果表明:最佳烘烤温度为200℃;产品最优配方为:100 g紫薯泥,添加糖粉2.0%、吉士粉2.0%、奶粉2.5%、黄油4.0%,该配方生产的速冻烤紫薯风味泥制品紫薯风味浓郁,口感细腻。

Using Ipomoea batatas Lam as material, researched the effect of baking temperature on the anthocyanins by setting the temperature gradient, and obtained the optimum baking temperature; studied the effect of ratio of ingredients on the quantity of conditioning products with the flavor of baked purple sweet potato by the method of orthogonal experiment, and determined the optimum formula of products. The results showed that the best baking temperature was 200 ℃; the optimal formula for the products was each 100 g purple potato mud, adding 2.0% of powdered sugar, 2.0% of custard powder, 2.5% of milk powder and 4.0% of butter. With this formula, the quick-freezed mud production with the flavor of baked Ipomoea batatas Lam presented rich flavor and delicate taste.