红薯蛋挞的工艺研究

Study on the Technology of Sweet Potato Tart

本研究以红薯、低筋面粉、牛奶和白砂糖为主要原料制作红薯蛋挞,通过感官评定分析,进行单因素试验和正交试验得到生产红薯蛋挞的最优工艺条件。当红薯泥为120 g、低筋面粉25 g、牛奶70 g、白砂糖8 g时,得到的红薯蛋挞口感细腻,风味纯正,品质最佳。

In this study,sweet potato,low-gluten flour,milk and white sugar were used as the main raw materials to make sweet potato tarts.Through sensory evaluation and analysis,single factor experiments and orthogonal experiments were carried out to obtain the optimal technological conditions for producing sweet potato tarts.When the sweet potato mash is 120 g,low-gluten flour 25 g,milk 70 g,and white sugar 8 g,the sweet potato tart has a fine taste,pure flavor and best quality.