紫薯茯苓松糕加工工艺优化  

Optimization on Processing Technology of Pine Cake Made with Purple Potato and Poria cocos

作　　者：黄卉卉 HUANG Huihui(College of Food Science,Xinyang Agricultural and Forestry University,Xinyang 464000,China)

机构地区：[1]信阳农林学院食品学院,河南信阳464000

出　　处：《现代食品》2022年第9期42-46,共5页Modern Food

基　　金：信阳农林学院2021年高水平科研孵化器建设项目(FCL202110);信阳农林学院青年教师科研基金项目(2018LG014)。

摘　　要：在传统松糕配方中添加紫薯粉和茯苓粉,制得紫薯茯苓松糕。本文在单因素试验的基础上进行正交试验,考察紫薯粉添加量、茯苓粉添加量、水添加量以及白砂糖添加量对松糕感官品质的影响,优化紫薯茯苓松糕加工工艺。结果表明,紫薯茯苓松糕的最佳工艺为紫薯粉添加量35 g、茯苓粉添加量13 g、水添加量65 g以及白砂糖添加量20 g,此配方下制得的松糕综合感官品质最佳。Purple potato powder and Poria cocos powder were added to the recipe of traditional sponge cake to make purple potato and Poria cocos cake.On the basis of single factor experiment,orthogonal experiment was carried out to investigate the effect of purple potato powder addition,Poria cocos powder addition,water addition and white granulated sugar addition on sensory quality of sponge cake,and to optimize the processing technology of purple potato and Poria cocos cake.The results showed that the optimum process was as follows:purple potato powder 35 g,Poria cocos powder 13 g,water 65 g,white granulated sugar 20 g.The comprehensive sensory quality of the sponge cake prepared under this formula was the best.

关 键 词：紫薯 茯苓 松糕 工艺优化 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]