低糖、松软、无添加红薯脯工艺的研究  

Study on Technology of Low Sugar, Soft and Additive Free Sweet Potato

作　　者：黎英[1] 陈文毅[1] 黄振军[1] 石小琼[1] 

机构地区：[1]龙岩学院,龙岩364012

出　　处：《食品工业》2014年第12期107-111,共5页The Food Industry

基　　金：福建省教育厅科研项目(JA13310)

摘　　要：以红心甘薯为原料,采用响应面法优化低糖、松软、无添加红薯脯的工艺条件。在单因素试验的基础上,选取热烫时间、蒸制时间、烘烤时间和蒸烘次数为影响因素,以感官评分为响应值,应用Box-Behnken中心组合试验设计建立数学模型,进行响应面分析。结果表明最优的加工工艺条件为:热烫时间2.0 min,蒸制时间12.0 min,烘烤时间9.0 h,蒸烘2次,在此条件下其感官评分为9.32,剪切力14.58 N,水分24.7%,总糖43.5%。With red sweet potato as raw materials, The processing condition of low sugar, soft, zero added red sweet potato was optimized by response surface methodology. Based on the single factor experiment, blanching time, steaming time, baking time, steaming and baking times were chosen as influencing factors, and the sensory score as the response value, the corresponding mathematical models were established by Box-Behnken design. The optimal processing conditions were determined as followings： blanching time 2.0 min, steaming time 12.0 min, baking time 9.0 h, steaming and baking 2 times. Under the processing conditions, the sensory score, shear force, moisture content and total sugar content were 9.32, 14.58 N, 24.7% and 43.5%, respectively.

关 键 词：低糖 松软 无添加 工艺优化 响应面分析 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]