摘要
紫薯全粉广泛用作食品加工的原辅料。通过单因素试验与正交试验研究紫薯全粉预处理工艺的主要影响因素,确定紫薯全粉预处理最佳工艺条件为浸钙浓度60μg/mg、预煮温度70℃、预煮时间12 min、蒸煮时间12 min、乳化剂添加量2.5%,此条件下得到的紫薯全粉颗粒相对较平整完好。
Purple potato powder is widely used as raw material in food processing.Single factor experiment and orthogonal experiment were used to study the main factors affecting the pretreatment process of purple potato powder,which determined the optimum process conditions for all purple potato powder pretreatment was:Calcium concentration soaking 60μg/mg,precook temperature 70℃,pre-cooking time 12 min,cooking time 12 min,additive amount of emulsifier 2.5%,under this condition the purple potato powder particles are relatively perfect condition.
作者
李志
韦璐
周杨
罗南
高路
LI Zhi;WEI Lu;ZHOU Yang;LUO Nan;GAO Lu(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China)
出处
《农业科技与装备》
2019年第1期50-52,56,共4页
Agricultural Science & Technology and Equipment
基金
2017年辽宁省高等学校基本科研项目(Liaoning Provincial Universities' Fundamental Scientific Research Projects)(LFW201708)
2017年沈阳师范大学大学生创新创业训练项目(201710166338)
关键词
紫薯全粉
预处理
工艺
影响因素
purple sweet potato powder
pretreatment
process
influencing factor
