WANG Wen-yan,JIAO Lei,JIANG Meng-meng,et al.Study on Processing Technology of Pickle Flavor Low Sugar Sweet Potato Preserves[J].Northern Horticulture,2012,36(18):171-173.
泡菜风味低糖红薯脯加工工艺研究
- Title:
- Study on Processing Technology of Pickle Flavor Low Sugar Sweet Potato Preserves
- 文章编号:
- 1001-0009(2012)18-0171-03
- Keywords:
- sweet potsweet potato preserves; pickle; the orthogonal experimentato preserves; pickle; the orthogonal experiment
- 分类号:
- TS 255.54
- 文献标志码:
- A
- 摘要:
- 以红芯红薯和泡菜水为原料，通过正交实验，探讨了泡菜风味红薯脯加工中主要工艺参数的最佳组合及辅料的最佳用量。结果表明：用45%浓度的糖水、糖水比例按照泡菜水∶水为 1∶2（不喜食辣2∶1即可）、饴糖与白糖比例为1∶12 为最佳工艺组合。制得的产品颜色金黄透明，具有独特泡菜风味。
- Abstract:
- With sweet potato and pickle as the raw material，through the orthogonal experiment，the optimal combination of main process parameters and optimum dosage of auxiliary material were investigated.The results showed that the best formulation was 45% contraction of sugar，with 1∶2 proportion for sugar water to water，( 2∶1 proportion for those who do not like spicy food )，and 1∶12 proportion for maltose to white sugar.The product was orange and transparent，with unique pickle flavor.
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备注/Memo
第一作者简介：王文艳（1978-），女，硕士，讲师，研究方向为果蔬贮藏与加工及肉品加工。E-mail：yforwy109@126.com.