摘要
研究紫薯浆、牛奶、蜜红豆、白砂糖的添加量对紫薯羹品质的影响。通过单因素实验和正交试验,确定紫薯羹的最佳配方为紫薯浆100 g、牛奶60 mL、蜜红豆30 g、白砂糖6 g。根据最优工艺制作的紫薯羹具有紫薯香味和奶香味,口感细腻,颜色亮紫,糊状稳定性较好。
In this paper,the effects of addition amount of purple potato pulp,milk,honey red beans and white sugar on the quality of purple potato soup were studied.Through single-factor and orthogonal tests,the best recipe for purple potato soup was determined as 100 g of purple potato pulp,60 mL of milk,30 g of honey red bean,and 6 g of white sugar.The purple potato soup made in this recipe has purple potato flavor and milk flavor,delicate taste,bright purple color,and better paste stability.
作者
马健雄
MA Jian-xiong(Guangzhou Vocational School of Tourism and Business,Guangzhou 510280,Guangdong,China)
出处
《江苏调味副食品》
2023年第4期20-23,共4页
Jiangsu Condiment and Subsidiary Food
关键词
紫薯
牛奶
品质
加工工艺
purple potato
milk
quality
processing
