调理甘薯球的开发

Development of regulate sweet potato ball

为了研究调理甘薯球的最佳加工工艺条件,在单因素试验的基础上,选择油炸温度、糯米粉添加量、黄油添加量、白糖添加量为自变量,甘薯球感官评分为评价指标,利用Box-Behnken中心组合原理设计3因素3水平试验,研究各自变量交互作用及其对甘薯球品质的影响。试验结果表明,紫薯球加工的最佳工艺条件:油炸温度为150℃、糯米粉为30%、黄油为40%、白糖为15%;红薯球加工的最佳参数:油炸温度为150℃、糯米粉为35%、黄油为30%、白糖为15%。

To study the optimum process conditions of regulate sweet potato ball,with the oil temperature,the adding amount of glutinous rice flour,butter,and sugar as independent variables,sensory score of sweet potato ball as evaluation indicators,the interaction effects on the quality of sweet potato ball were researched.The results showed that the optimal processing parameters of purple sweet potato ball were as：150℃ of oil temperature,30% of glutinous rice powder,40% of butter and15% of sugar;And the optimal processing parameters of red sweet potato ball were as：150℃ of oil temperature,35% of glutinous rice powder,30% of butter and 15% of sugar.