西蒙一号红薯凉粉的加工工艺优化及品质分析  

Optimization of processing technology and quality analysis of Simon No.1 sweet potato jelly

作　　者：宋梦楠 夏月 余宗兴 鲁思祺 王佰灵 郝新才 SONG Meng-nan;XIA Yue;YU Zong-xing;LU Si-qi;WANG Bai-ling;HAO Xin-cai(School of Pharmaceutical Sciences,Hubei University of Medicines,Shiyan 442000,Hubei,China;Hubei Key Laboratory of Wudang Local Chinese Medicine Research,Shiyan 442000,Hubei9 China;Hubei Provincial Technology and Research Center for Comprehensive Development of Medicinal Herbs,Shiyan 442000,Hubei,China)

机构地区：[1]湖北医药学院药学院,湖北十堰442000 [2]武当特色中药研究湖北省重点实验室,湖北十堰442000 [3]湖北省药用植物综合利用工程技术研究中心,湖北十堰442000

出　　处：《粮食与油脂》2023年第1期88-91,共4页Cereals & Oils

基　　金：湖北省教育厅科学技术研究项目(B2020104);湖北省科技厅重点研发项目(2020BCB040);湖北省高校优秀中青年科技创新团队(T201813);十堰市科技局科研项目(19Y21);湖北省大学生创新创业项目(S202110929057S)。

摘　　要：以西蒙一号红薯为主要原料,感官评分为考核指标,在单因素试验的基础上,采用响应面法优化红薯凉粉加工工艺,并对其品质进行分析。结果表明:制作红薯凉粉的最佳工艺为红薯淀粉用量16.5 g、水用量92 g、加热时间38 s,在此条件下制得的红薯凉粉质地细腻光滑,弹性好,色泽及滋味品质优良,感官评分为95.33。Using Simon No.1 sweet potato as the main raw material and sensory score as the evaluation index,response surface method was used to optimize the processing technology of sweet potato jelly on the basis of single factor test,and its quality was analyzed.The results showed that the optimum technology of making sweet potato jelly was sweet potato starch 16.5 g,water 92 g,heating time 38 s.Under these conditions,the sweet potato jelly was fine and smooth in texture,good in elasticity,color and taste,the sensory score was 95.33.

关 键 词：红薯 凉粉 响应面 感官评分 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]