作物研究2012，Vol.26Issue(3)：260-264,5.DOI:10.3969/j.issn.1001-5280.2012.03.13
冷冻红薯泥的加工工艺研究
Study on Processing Technology of Frozen Sweet Potato Mud
刘莹 1刘素纯 1达海韬 2许翎捷1
作者信息
- 1. 湖南农业大学食品科学技术学院,长沙410128
- 2. 湖南省发酵食品工程技术研究中心,长沙410128
- 折叠
摘要
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 S hours in - 24℃ icebox could achieve the product requirements.关键词
食品加工/速冻食品/红薯泥/加工工艺Key words
Food processing/ Frozen foods/ Sweet potato mud/ Processing technology分类
轻工纺织引用本文复制引用
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):260-264,5.
