冷冻红薯泥的加工工艺研究  

Study on Processing Technology of Frozen Sweet Potato Mud

作　　者：刘莹[1] 刘素纯[1,2] 达海韬[1,3] 许翎捷[4] 

机构地区：[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 [3]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

出　　处：《作物研究》2012年第3期260-264,共5页Crop Research

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。Processing technology of sweet potato mud was studied with the root of sweet potato as material. The best pro- tective 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.

关 键 词：食品加工 速冻食品 红薯泥 加工工艺 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]