基于正交试验法的甘薯馅制备工艺参数优化的研究  

Study on Optimization of Sweet Potato Filling Preparation Process Parameters Based on Orthogonal Experiment Method

作　　者：田俊[1] 聂文静 项健[1] 阿尔达克[1] TIAN Jun;NIE Wenjing;XIANG Jian;Aldak(Changji Vocational and Technical College,Changji 831100,China)

机构地区：[1]昌吉职业技术学院,新疆昌吉831100

出　　处：《食品安全导刊》2025年第2期95-98,共4页China Food Safety Magazine

基　　金：2024年昌吉职业技术学院院级科研课题“基于正交试验法的红薯馅制备工艺参数优化的研究”(CJZY2024030)。

摘　　要：本文以甘薯(新疆产西瓜红)为原料制作甘薯馅,开展单因素试验研究蒸制时间、炒制时间、糖添加量、炒制温度等工艺参数对甘薯馅感观品质的影响,并开展正交试验选出甘薯馅的最佳制作工艺参数。结果表明,甘薯馅的最佳工艺参数为蒸制时间20min、炒制时间9min、糖添加量25%、炒制温度120℃。In this paper,sweet potato(Xiguahong from Xinjiang)was used as raw material to make sweet potato filling.Single factor test was carried out to study the effects of steaming time,stir-frying time,sugar addition amount,stir-frying temperature on the sensory quality of sweet potato filling,and orthogonal test was carried out to select the best technological parameters of sweet potato filling.The results showed that the optimum parameters of sweet potato filling were steaming time 20 min,stir-frying time 9 min,sugar addition 25%,and stir-frying temperature 120℃.

关 键 词：甘薯馅 工艺参数 感官评价 正交试验 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]