干制调味山药豆休闲食品的研究

Study on Snack Foods of Dried Flavored Dioscorea Batatas Bean

以药食两用的山药豆为原料,研究食盐、蔗糖、柠檬酸、番茄香精添加量对干制山药豆感官品质的影响,在单因素试验基础上进行正交试验对干制山药豆的调味配方进行优化。结果表明,干制山药豆的最佳调味配方为食盐2.5%,蔗糖3.0%,柠檬酸0.15%,番茄香精0.06%。在此配方下加工的山药豆外观良好、口感酥脆、味道可口,具有山药独特清香风味和诱人的番茄味。

The effects of the impregnation concentration of salt,sucrose,citric acid and tomato essence on the sensory quality of dried dioscorea batatas bean were examined.The flavoring formula of dried dioscorea batatas bean was optimized by orthogonal experiment on the basis of single factor experiment.The results showed that the best flavoring formulas of dried dioscorea batatas bean were:salt 2.5%,sucrose 3.0%,citric acid 0.15%and tomato essence 0.06%.The Chinese yam bean made according to this formula had a good appearance,crisp taste and delicious taste,with unique fragrance of Chinese yam and attractive tomato flavor.