紫薯糊的工艺研究  

Technology Research of Purple Sweet Potato Paste

作　　者：崔震昆[1] 朱琳[1] 李晓茹[1] 李宇航[1] 

机构地区：[1]河南科技学院,河南新乡453003

出　　处：《农产品加工（创新版）（中）》2013年第3期40-43,共4页Farm Products Processing

基　　金：2011年河南科技学院"大学生创新基金"(20110524)

摘　　要：通过试验研究了紫薯糊的制作工艺,对紫薯糊的制作原理进行探讨,并对操作要点进行了论述。主要研究了在制作紫薯糊的过程中紫薯用量、面粉用量、生粉用量、黄油用量对制糊效果的影响,并通过正交试验确定了最佳制糊配方:紫薯75 g,生粉115 g,黄油8 g,蛋液25 g,面粉75 g。Purple sweet potato paste dishes entrance, full color soft shell, light purple, taste sweet, creamy, making it the key is in the modulation of purple sweet potato paste. In this paper the purple potato paste production process, for the production of purple sweet potato paste production principle are discussed, and the operation points are discussed. Research on production of purple sweet potato paste in the process of purple sweet potato dosage, flour, starch content, the amount of butter paste on the system effect, are optimized by orthogonal test method for paste： 75 g of purple sweet potato, 115 g of starch, 8 g of butter, 25 g of eggs, 75 g of flour.

关 键 词：紫薯 生粉 营养 

分 类 号：S531[农业科学—作物学]