摘要
以紫色甘薯为主要实验材料,讨论冲调加水量、紫薯粉的粒径、白砂糖添加量、椰粉添加量对速溶风味紫薯粉冲调效果的影响。在单因素实验基础上,利用正交实验分析法对速溶风味紫薯粉的配方工艺进行优化,得到最佳配方工艺条件为:紫薯粉粒度80目,白砂糖添加量40%,椰粉用量7%,食盐用量4%。该条件下速溶风味紫薯粉呈松散细腻粉状,加水量为(4.0～5.0)mL/g时可快速冲调成均匀糊状物,无明显结块,香甜适口,细腻柔滑,具有浓郁协调的紫薯香与椰香。
Used Ipomoea batatas Poir as the main experimental material,The impact of four factors such as the amount of water,particle size of Ipomoea batatas Poir powder,as well as dosage of sugar and salt on the re-hydrated effect of special flavour Ipomoea batatas Poir powder.On the basis of the single factor,formula and processing of special flavour Ipomoea batatas Poir powder were optimized by orthogonal experiment.The result showed that the optimum formula and process were： particle size of Ipomoea batatas Poir powder of 80 mesh,sugar content of 9.0%,coconut powder content of 7% and salt content of 9.0%.Under these conditions,the special flavour Ipomoea batatas Poir powder can be recombined quickly to into uniform paste with no obvious agglomeration when the amount of water is between（4.0～5.0） mL/g.The paste tasted delicate,smooth and delicious,what′s more,the flavor of Ipomoea batatas Poir and coconut could achieve the mutually complementation and co-ordination.
出处
《食品工业》
北大核心
2010年第5期52-54,共3页
The Food Industry
关键词
紫色甘薯粉
冲调
配方
工艺
Ipomoea batatas Poir powder
recombination
formula
technology
