烟薯25号气泡红薯加工工艺研究

Processing Technology of Yanshu 25 Bubble Sweet Potato

本文以烟薯25号为试验材料,通过单因素试验分析了腌制时间、切片厚度、烘烤温度、烘烤时间对气泡红薯感官评分的影响,同时结合正交试验确定了气泡红薯的最佳加工工艺。结果表明:气泡红薯的最佳加工工艺为腌制时间25 min、切片厚度1.5 cm、烘烤温度230℃、烘烤时间20 min;通过上述工艺条件加工而成的气泡红薯气味香,色泽呈浅金黄色,内部膨胀呈空心状,外部呈薯片状,口感酥脆,感官评分达到88.2分。

Taking Yanshu 25 as the experimental material,this paper analyzed the effects of pickling time,slice thickness,baking temperature and baking time on the sensory score of bubble sweet potato through single factor experi-ments.At the same time,the optimal processing technology of bubble sweet potato was determined through orthogonal experiments.The results showed that the optimal processing technology for bubble sweet potato was 25 minutes ofl piekling time,1.5 cm of slice thickness,230℃of baking temperature and 20 minutes of baking time.The bubble sweetpotato processed through the above process conditions had a fragrant aroma and a light golden color.The interior was swollen and hollow,and the external appearance was potato flakes.The taste was crispy,and the sensory score reached 88.2.