紫薯桃酥的加工工艺  

Purple Potato Peach Crispy Processing Process

作　　者：吴明霞[1,2] 郑昇阳 戴惠丽[1] 徐丽帆 韦艳兰 陈雯靖 应伊诺 WU Mingxia;ZHENG Shengyang;DAI Huili;XU Lifan;WEI Yanlan;CHEN Wenjing;YING Yi'nuo(Ningde Normal University,Ningde,Fujian 352106,China;Engineering Research Center of Mindong Aquatic Product Deep-Processing,Ningde,Fujian 352100,China)

机构地区：[1]宁德师范学院,福建宁德352106 [2]闽东水产品精深加工福建省高校工程研究中心,宁德福建352100

出　　处：《农产品加工》2023年第13期20-25,29,共7页Farm Products Processing

基　　金：宁德师范学院大学生创新创业项目(S20211039800)。

摘　　要：紫薯中富含多种矿物元素、氨基酸、维生素等,还含有大量具有药用价值的花青素。为了研究如何使用紫薯全粉和玉米油代替部分低筋面粉和起酥油,从而增加桃酥的营养价值和降低桃酥高脂肪、高热量对人体的危害。通过单因素试验和响应面试验确定紫薯粉、糖粉、玉米油和泡打粉的最佳添加量。紫薯桃酥的最佳配方为以低筋面粉的质量为基准计算,紫薯全粉添加量7.9%,糖粉添加量33.9%,玉米油添加量55.0%。所得到的紫薯桃酥香气浓郁,感官评分为87.7分。在此条件下生产的桃酥甜度适中、口感酥脆,剖面结果细腻紧密、无孔洞,具有紫薯风味。Purple potatoes were rich in a variety of mineral elements,amino acids,vitamins,etc.,and also contain a large number of anthocyanins of medicinal value.In order to study how to use purple potato whole flour and corn oil instead of some low-gluten flour and shortening,thereby increasing the nutritional value of peach crisp and reducing the harm of peach crisp high fat and high calorie to the human body.The optimal amount of purple potato flour,powdered sugar,corn oil,and baking powder was determined by univariate experiments and response surface experiments.The best recipe for purple potato peach crisp was based on the weight of low gluten flour,7.9%whole purple potato flour,33.9%powdered sugar,and 55.0%corn oil.The resulting purple potato peach crisp aroma was strong,and the sensory score was 87.7.The peaches produced under this condition were moderately sweet,the taste was crisp,the profile results were delicate and tight,non-porous,and had a purple potato flavor.

关 键 词：紫薯 感官评价 工艺 响应面 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]