紫甘薯营养果冻的开发

目的]开发紫甘薯营养果冻,为紫甘薯的深加工及健康食品的开发提供新途径。方法]在单因素试验的基础上,通过正交试验设计优化紫甘薯营养果冻的配方。结果]紫甘薯果冻的最佳配方为：果冻粉添加量为1.00%（W/V,下同）,紫甘薯浸提液添加量为14.00%,柠檬酸添加量为0.15%,全脂奶粉添加量为2.00%。结论]最佳配方下制成的紫甘薯果冻外观可人,味道可口,这为紫甘薯的深加工提供了新的途径。

Development of Purple Sweet Potato Nutrition Jelly

Objective]To develop the purple sweet potato nutrient jelly,so as to provide the new means for the further processing of purple sweet potato and development of healthy food.Method]The orthogonal test was designed to optimize the formula for the processing of purple sweet potato nutrient jelly based on single factor test.Result]The optimum formulas for the processing of purple sweet potato nutrient jelly were as follows: jelly powder amount of 1.00 %(W/V,the same as following),purple sweet potato extracts amount of 14.00%,added citric acid amount of 0.15% and full-milk powder amount of 2.00%.Conclusion]The jelly prepared under the optimal formula is delicious with a plum appearance,which provides a new means for the further processing of purple sweet potato.