摘要
为丰富土豆泥口味,提高土豆泥氨基酸含量,增加土豆泥营养,以马铃薯为主要材料,通过单因素及正交试验研究蛋白膏、白砂糖粉、人造奶油、食盐对蛋白膏土豆泥感官品质的影响,探讨制作蛋白膏土豆泥的最佳工艺条件。结果表明,各因素影响蛋白膏土豆泥感官品质主次顺序依次为:人造奶油添加量>蛋白膏添加量>白砂糖粉添加量>食盐添加量;制作蛋白膏土豆泥的最佳工艺条件为每100 g土豆泥添加蛋白膏30 g,白砂糖粉4.5 g,人造奶油0.6 g,食盐0.2 g,此工艺条件下的蛋白膏土豆泥成品品质较好,感官评价分数较高为95.2±2.85。
In order to rich the taste of mashed potato, improve the amino acid content and nutrition of mashed potato, the potatoes were used as main materials to study protein cream, white sand sugar, margarine, salt of protein paste mashed potato sensory quality.Single factor and orthogonal test were the main methods.The results showed that the main factors affecting the sensory quality of protein paste mashed potatoes were as follows： the amount of margarine added, the amount of protein paste, the amount of white granulated sugar and the amount of salt added. The best process conditions were added protein 30 g, white granulated sugar powder 4.5 g, margarine 0.6 g, salt 0.2 g.Under this condition, the quality of the product was better, and the sensory evaluation score was 95.2 ±2.85.
出处
《粮食加工》
2017年第4期54-57,共4页
Grain Processing
基金
大别山区高山蔬菜安全生产与储运技术
农业部公益性行业(农业)重大科研专项(201503238)
关键词
土豆泥
蛋白膏
人造奶油
正交试验
感官评定
mashed potatoes
egg white icing
margarine
orthogonal method
sensory evaluation
