红薯热凉粉的加工工艺研究  

Study on Processing Technology of Sweet Potato Hot Bean Jelly

作　　者：乔学彬 王林 Qiao Xuebin;Wang Lin(College of Cuisine, Sichuan Tourism University, Chengdu 610100, China)

机构地区：[1]四川旅游学院烹饪学院

出　　处：《现代食品》2019年第16期86-88,共3页Modern Food

基　　金：四川省教育厅自然科学项目(编号:18ZB0499);四川省教育厅川菜发展研究中心项目(编号:CC17Z12)

摘　　要：以红薯淀粉为主要原料,通过单因素和正交试验对红薯热凉粉的加工工艺进行探究。结果表明,红薯热凉粉加工工艺条件为:红薯粉用量60%,水的用量40%,加热温度95℃,加热时间6min。在上述条件下,制作的红薯凉粉可作为一种保健新型食品,对提高人体健康水平有一定的价值。Using sweet potato powder as the main raw material, the processing technology of sweet potato hot bean jelly was studied by single factor and orthogonal test. The results showed that the processing conditions of sweet potato powder were as follows: sweet potato powder 60%, water 40%, heating temperature 95 ℃, heating time 6 min. Under the above conditions, the prepared sweet potato bean jelly could be used as a new health food and had important value for improving human health.

关 键 词：红薯淀粉 热凉粉 加工工艺 正交试验 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]