南瓜马铃薯糕加工工艺  

The Making Process of Pumpkin Potato Cake

作　　者：王腾飞 胡志敏 霍梅俊[2] 王志华[3] WANG Tengfei;HU Zhimin;HUO Meijun;WANG Zhihua(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801;College of Animal Science and Technology,Shanxi Agricultural University,Taigu 030801;Tourism College,Chongqing University of Arts and Sciences,Yongchuan 402160)

机构地区：[1]山西农业大学食品科学与工程学院,太谷030801 [2]山西农业大学动物科技学院,太谷030801 [3]重庆文理学院旅游学院,永川402160

出　　处：《食品工业》2020年第10期9-13,共5页The Food Industry

基　　金：川菜发展研究中心项目(CC20G17);山西省研究生教育改革研究课题(2020YJJG093,2019JG081);山西省高等学校科技创新项目(2019L0393);山西省优秀博士来晋工作奖励资金科研项目(SXYBKY201712,SXYBKY201734);山西农业大学教学改革研究项目(YB-202018);山西农业大学科技创新基金项目(2017YJ32)。

摘　　要：采用马铃薯作为试验的主要原料,再以南瓜、面粉、白砂糖为辅助原料,在单因素试验的基础上,通过感官评价标准及正交试验,研究制作南瓜马铃薯糕的最佳工艺配方。通过此次试验的完成,可确定南瓜马铃薯糕的最佳工艺配方:马铃薯的蒸制时间16 min,以成品质量为65 g计算,马铃薯的添加比例23%,南瓜的添加比例18%,面粉添加比例51%,白砂糖的添加比例8%。由该配方所制成的南瓜马铃薯糕具有色泽饱满、质地均匀、外观平整、黏弹性适中的特点,是一种新型的马铃薯主食化产品。In this subject,the optimum formula of pumpkin potato cake was studied by using the potato as the main raw material and pumpkin,flour and sugar as the auxiliary materials.On the basis of single factor test,the optimum technology formula of pumpkin potato cake was studied by sensory evaluation standard and orthogonal test.Through the completion of this experiment,the optimum recipe of pumpkin potato cake was that the steaming time of potato was 16 min,the product quality was 65 g,the addition ratio of potato was 23%,the addition ratio of pumpkin was 18%,the addition ratio of flour was 51%,and the addition ratio of white granulated sugar was 8%,and the pumpkin horse bell made from the formula.The potato cake was a new type of potato staple food with the characteristics of full color,uniform texture,smooth appearance and moderate elasticity.

关 键 词：恶 马铃薯 南瓜 主食化 蒸制 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]