马铃薯泡芙加工工艺研究  

Study on Processing Technology of Potato Puffs

作　　者：张涛 陈雷 周琼 ZHANG Tao;CHEN Lei;ZHOU Qiong(Crop Seed Station of Ankang,Ankang 725000,China;School of Modern Agriculture and Biotechnology,Ankang University,Ankang 725000,China)

机构地区：[1]安康市农作物种子站,陕西安康725000 [2]安康学院现代农业与生物科技学院,陕西安康725000

出　　处：《保鲜与加工》2024年第4期31-36,共6页Storage and Process

基　　金：陕西省科技厅重点研究项目(2022ZDLNY04-07)。

摘　　要：为研制一款泡芙新产品,在低筋面粉中添加马铃薯雪花粉研制马铃薯泡芙,以感官评价为考察指标,在单因素试验的基础上,通过正交试验优化马铃薯泡芙制作工艺。结果表明,最佳的马铃薯泡芙加工工艺条件为:马铃薯雪花粉添加量25%(以低筋面粉质量计,其他成分同),蛋液添加量200%,水添加量275%,黄油添加量90%,白砂糖添加量20%,食盐添加量2%,上下火190℃烘焙37 min。按照该工艺制作的马铃薯泡芙具有浓郁的马铃薯香气,色泽金黄,外酥内软,形状美观,咸甜可口。研究结果为扩大马铃薯衍生产品提供了参考借鉴。In order to develop a new puff product,potato puffs were prepared by adding potato snowflake powder to low gluten flour.Taking sensory evaluation as the investigation index,on the basis of single factor test,orthogonal test was used to optimize the preparation technology of potato puffs.The results showed that,the optimal process of potato puff was as follows:potato snow powder addition of 25%(based on the weight of low gluten flour,the other components were the same),egg liquid addition of 200%,water addition of 275%,butter addition of 90%,white sugar addition of 20%,salt addition of 2%,and heat up and down 190℃for 37 min.The potato puffs prepared by this process have rich pota-to aroma,golden color,crisp outside and soft inside,beautiful shape,salty and sweet.The results provide a reference for expanding the derivative products of potato.

关 键 词：马铃薯雪花粉 泡芙 感官 加工工艺 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]