马铃薯全粉营养薯饼的工艺研究  

Study on technology of nutritious potato cake

作　　者：孙月 徐忠[1] 蓝英阁 方超 王胜男 王艳[1] SUN Yue;XU Zhong;LAN Ying-ge;FANG Chao;WANG Sheng-Nan;WANG Yan(School of Food Engineering,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076

出　　处：《哈尔滨商业大学学报（自然科学版）》2018年第5期588-594,共7页Journal of Harbin University of Commerce：Natural Sciences Edition

基　　金：哈尔滨商业大学国家级大学生创新创业训练计划项目(201710240004);黑龙江省普通本科高等学校青年创新人才培养计划(UNPYSCT-2017198)

摘　　要：以马铃薯全粉为主要原料,通过感官评分的方法,研究全粉添加量、玉米淀粉添加量、胡萝卜泥添加量、盐添加量对薯饼品质的影响.运用单因素和响应曲面的方法优化了薯饼制作工艺.结果表明,全粉添加量62%,玉米淀粉添加量17%,胡萝卜泥添加量25%,糖添加量10%,盐添加量3%时为马铃薯饼的最优化配比.Taking potato flour as the main raw material and sensory score as an index, the effects of total flour content, corn starch content, carrot mud content and salt addition on the quality of potato cake were determined. The technology of making potato cake was optimized by single factor and response surface method. The results showed that the best technology for potato cake was 60% of total powder, 15% of corn starch, 25% for carrot mud, 3% for salt.

关 键 词：马铃薯全粉 薯饼 工艺 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]