摘要
为了获得速冻调理甘薯饼的最优工艺,通过单因素试验和响应面优化试验设计,以甘薯饼的感官评价得分为主要指标,选取单因素的工艺参数范围及响应曲面工艺参数范围,并优化速冻甘薯饼的加工工艺参数,最终得出速冻甘薯饼最佳工艺参数为甘薯全粉用量15 g,糯米粉用量4 g,白砂糖用量2.5 g,黄油用量5 g,鸡蛋用量14 g。
In order to obtain the optimal process of quick-frozen sweet potato cake,the single factor experiment and the response surface optimization experiment design were used to select the single factor parameter range and the range of the reaction surface parameters of the sweet potato cake as the main index. Of the processing parameters. The final technological parameters of quick-frozen sweet potato cake were as follows,sweet potato granules 15 g,glutinous rice flour 4 g,white sugar2.5 g,butter 5 g,egg 14 g.
出处
《农产品加工》
2017年第12期15-17,21,共4页
Farm Products Processing
基金
河南省科技厅重点科技攻关项目(162102110062)
河南省重大科技专项(161100110100)
关键词
甘薯全粉
速冻
感官评定
sweet potato granules
frozen
sensory evaluation
