甘薯叶糕的研制  

Preparation of a Sweet Potato Leaf Pudding

作　　者：顾仁勇[1] 张丽[1] 银永忠[1] 易娟[1] 

机构地区：[1]吉首大学化学化工学院食品科学与工程系,湖南吉首416000

出　　处：《现代食品科技》2008年第7期691-693,共3页Modern Food Science and Technology

摘　　要：研究了甘薯叶糕的生产工艺,对比了多种胶凝剂的使用效果,采用正交试验法对产品配方及生产工艺条件进行了优化。结果表明:以琼脂+卡拉胶(质量比3:4)为胶凝剂,具有良好的加工性能,产品外观及风味良好;优选的产品配方及生产工艺条件为:甘薯叶浆250g,淀粉12g,复合胶2.5%,蔗糖70g,干燥温度55oC。A sweet potato leaf pudding is prepared in this paper. The effects of gelating agents on the quality of the budding are investigated. The best gelating agent are shown as agar-calaglue mixture with their mass ratio of 3：4. The optimized formulae of the pudding were 250g of sweet potato leaf sluiTy, 12g of amylum, 70g of cane sugar, 2.5% of the agar-calaglue mixture and 55℃ of the drying temperature.

关 键 词：甘薯叶 果糕 生产工艺 胶凝剂 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]