|
|||||
|
|
| 冷冻红薯泥的加工工艺研究 | |
| 引用本文： | 刘莹,刘素纯,达海韬,许翎捷. 冷冻红薯泥的加工工艺研究[J]. 作物研究, 2012, 26(3): 260-264 |
| 作者姓名： | 刘莹 刘素纯 达海韬 许翎捷 |
| 作者单位： | 1. 湖南农业大学食品科学技术学院,长沙,410128 2. 湖南农业大学食品科学技术学院,长沙410128;湖南省发酵食品工程技术研究中心,长沙410128 3. 湖南农业大学食品科学技术学院,长沙410128;食品科学与生物技术湖南省重点实验室,长沙410128 4. 湖南农业大学东方科技学院,长沙,410128 |
| 摘 要： | 以红薯块根为原料,结合将成型产品速冻冷藏的工艺来研究红薯泥的加工工艺。采用对比试验、单因素试验和正交试验方法,研究了最佳护色条件、产品配料配比、冷冻时间对产品质量的影响。结果表明:整个块根直接蒸煮护色效果最好;产品配料以糖、盐、糯米粉组合最佳,以泥重计,这3种配料含量分别为6%,0.4%,2%;放入-24℃的冰箱中冷藏5 h左右即可达到产品要求。 |
| 关 键 词： | 食品加工 速冻食品 红薯泥 加工工艺 |
Study on Processing Technology of Frozen Sweet Potato Mud |
|
| LIU Ying , LIU Su-chun , DA Hai-tao , XU Lin-jie. Study on Processing Technology of Frozen Sweet Potato Mud[J]. Crop Research, 2012, 26(3): 260-264 | |
| Authors: | LIU Ying LIU Su-chun DA Hai-tao XU Lin-jie |
| Affiliation: | LIU Ying1,LIU Su-chun1,2*,DA Hai-tao1,3,XU Lin-jie4(1 College of Food Science and Technology,Hunan Agricultural University,Changsha,Hunan 410128,China; 2 Hunan Provincial Research Center of Engineering and Technology for Fermented Food,Changsha,Hunan 410128,China; 3 Hunan Key Laboratories of Food Science and Biotechnology,Changsha,Hunan 410128,China; 4 Orient Science and Technology College,Hunan Agricultural University ChangSha,Hunan 410128,China) |
| Abstract: | Processing technology of sweet potato mud was studied with the root of sweet potato as material.The best protective coloration condition,the most suitable raw material matching and the effect of freezing time on product quality were studied by contrast experiment,single factor experiment and orthogonal experiment.The results showed that steaming the whole root of sweet potato could acquire best protective coloration effect.The best ingredients were sugar,salt and glutinous rice flour,and their proportion to mud weight were 6%,0.4% and 2% respectively.Freezing the shaped products 5 hours in-24℃ icebox could achieve the product requirements. |
| Keywords: | Food processing Frozen foods Sweet potato mud Processing technology |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |