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风味冲调紫甘薯粉配方研究

孙玉清

中国食物与营养2017,Vol.23Issue(6):42-44,3.
中国食物与营养2017,Vol.23Issue(6):42-44,3.

风味冲调紫甘薯粉配方研究

The Formula of Flavor Sweet Potato Powder

孙玉清1

作者信息

  • 1. 北京农业职业学院食品与生物工程系,北京102442
  • 折叠

摘要

Abstract

With the purple sweet potato powder as main material,and oat powder,millet,and fruit powder as excipient,this experiment was designed to study the sense property of different formulas through Uniform test (U10).The test showed that sense property is correlative with millet contents in significance level,while the others is not significant,the order was oat,sugar,lemon and fresh orange by the significance with it.After the regress analysis of the sense property,the result showed that the most favorable formula is purple sweet purple powder 64 ~ 68 g,millet 8 ~ 10 g,oat 7 ~ 9 g,lemon 6 ~ 8 g,fresh orange 1 ~ 2 g,sugar 9 ~ 10 g.This formula has paid attention to the taste of young,aged and old persons,and has a good universality.

关键词

风味/紫甘薯粉/均匀设计/回归分析/配方

Key words

flavor/purple sweet potato/uniform design/regression analysis/formula

引用本文复制引用

孙玉清..风味冲调紫甘薯粉配方研究[J].中国食物与营养,2017,23(6):42-44,3.

中国食物与营养

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