马铃薯营养饼的研制  

Preparation of Potato Nutrition Cake

作　　者：邬学勤[1] 孙肖悦 吴杰雄 孙美玲[1] WU Xueqin;SUN Xiaoyue;WU Jiexiong;SUN Meiling(Zhixing College of Hubei University,Wuhan 430011,China)

机构地区：[1]湖北大学知行学院,湖北武汉430011

出　　处：《现代食品》2022年第5期58-62,共5页Modern Food

基　　金：湖北省教育厅科学技术研究计划指导性项目(B2020328);湖北省粮食科技创新、成果转化项目(2019年度)。

摘　　要：自马铃薯主粮化战略被提出以来,作为全球最大马铃薯生产地,我国一直不断尝试开发各种马铃薯加工类食品,以提升马铃薯的销量及优化马铃薯的产业结构。本文通过单因素试验与正交试验对马铃薯营养饼制作工艺进行优化,结果表明马铃薯泥添加量为30 g、玉米淀粉添加量为9 g、胡萝卜泥添加量为20 g、糖添加量为11 g、盐添加量为3 g以及薯饼胚在常温下放置1 h、速冻库-80℃条件下冷冻6 h时,所得的薯饼口感及风味最佳,且其制作方法便捷,低油低脂,可投入生产。Since the main grain strategy of potato was put forward, as the largest potato production area in the world,China has been trying to develop all kinds of potato processed foods to increase the sales of potato and optimize the industrial structure of potato. In this paper, the processing technology of potato was optimized by single factor test and orthogonal test.The results showed that when the addition of potato paste was 30 g, corn starch was 9 g, carrot paste was 20 g, sugar was 11 g and salt was 3 g, and after the potato cake embryo was placed at room temperature for 1 h and frozen at-80 ℃ for 6 h, the potato cake had the best taste and flavor, and its preparation method was convenient, low in oil and fat, and could be put into production.

关 键 词：马铃薯 配料比 营养 工艺 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]