摘要
本试验借鉴芋圆的制作方法研发葛圆,从而开发出葛圆的制作工艺,制作出对人们身体有益且受人们喜爱的葛圆制品,开发出日常休闲食品新类型。采用单因素试验和正交试验方法,考量影响葛圆制作工艺的3个因素,得出最佳制作工艺条件,其添加分别是木薯粉含量为25%、太白粉含量为9%、白砂糖含量为15%。在最佳制作工艺条件下,制得的葛圆呈淡黄色、具有浓郁的葛味并伴有甜味,柔软有弹性并呈长2~3 cm、半径1 cm左右的圆柱形制品。
In this experiment, the making method of the taro round was used for reference to develop the making process of kudzu round, which was beneficial to people’s health and loved by people, and a new type of daily leisure food was developed. Single factor test and orthogonal test were used to consider three factors influencing the technology of kudzu round production. In the best conditions of production, the prepared kudzu round was light yellow, with a strong flavor and sweet taste, soft and elastic, and a cylindrical product with a length of 2~3 cm and a radius of 1 cm.
作者
李颖诗
LI Ying-shi(School of Food Science and Engineering,Foshan University,Foshan 528231,China)
出处
《佛山科学技术学院学报（自然科学版）》
CAS
2019年第5期11-16,共6页
Journal of Foshan University(Natural Science Edition)
关键词
葛根
配方
生产工艺
kudzu
recipe
manufacturing technique
