摘要
以紫薯为主要原料生产紫薯燕麦巧克力,通过四因素三水平的正交实验方案对其生产工艺及配方进行研究。结果表明:紫薯烘干时间72h,添加紫薯细粉50.0%、代可可脂28.0%、白砂糖4.0%的生产工艺制得的巧克力成型良好,口感纯正。
The production techniques and formulations of purple sweet potato and oatmeal chocolate were studied.The results showed that:when purple sweet potato drying time was 72 h,the production process of adding purple potato powder 50.0%,substitute cocoa butter 28.0%,white sugar 4.0%,the production process of the chocolate formed good,taste pure.
出处
《山东化工》
CAS
2018年第2期40-41,47,共3页
Shandong Chemical Industry
基金
贵州大学大学生创新创业计划项目资金资助"紫薯燕麦巧克力生产工艺的探索与研究"(贵大省创字201710657021号)
关键词
紫薯
巧克力
正交试验
工艺参数
purple sweet potato
chocolate
orthogonal experiment
process parameters
