泡菜风味低糖红薯脯加工工艺研究  

Study on Processing Technology of Pickle Flavor Low Sugar Sweet Potato Preserves

作　　者：王文艳[1] 焦镭[1] 蒋萌蒙[1] 王希娥[1] 

机构地区：[1]河南农业职业学院,河南郑州451450

出　　处：《北方园艺》2012年第18期171-173,共3页Northern Horticulture

基　　金：河南农业职业学院2011年度科学研究资助项目

摘　　要：以红芯红薯和泡菜水为原料,通过正交实验,探讨了泡菜风味红薯脯加工中主要工艺参数的最佳组合及辅料的最佳用量。结果表明:用45%浓度的糖水、糖水比例按照泡菜水∶水为1∶2(不喜食辣2∶1即可)、饴糖与白糖比例为1∶12为最佳工艺组合。制得的产品颜色金黄透明,具有独特泡菜风味。With sweet potato and pickle as the raw material, through the orthogonal experiment, the optimal combination of main process parameters and optimum dosage of auxiliary material were investigated. The results showed that the best formulation was 45% contraction of sugar,with 1 ： 2 proportion for sugar water to water, （ 2： 1 proportion for those who do not like spicy food ） ,and 1 ： 12 proportion for maltose to white sugar. The product was orange and transparent, with unique pickle flavor.

关 键 词：红薯脯 泡菜 正交实验 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]