文献类型：期刊文献

中文题名：紫色马铃薯糕加工工艺参数优化

英文题名：Optimization of the processing technology of purple potato cake

作者：童丹[1];原霁虹[1];孙永军[1]

第一作者：童丹

机构：[1]甘肃中医药大学,兰州730000

第一机构：甘肃中医药大学

年份：2024

卷号：63

期号：5

起止页码：147

中文期刊名：湖北农业科学

外文期刊名：Hubei Agricultural Sciences

收录：CSTPCD

基金：甘肃省自然科学基金项目(21JR1RA258);甘肃省高等学校创新基金项目(2021A-209);定西市科学技术局重点技术攻关专项(DX2023AZ01)。

语种：中文

中文关键词：紫色马铃薯;低筋面粉;花青素;感官评价;加工工艺

外文关键词：purple potato;low-gluten flour;anthocyanin;sensory evaluation;processing technology

摘要：以低筋面粉和紫色马铃薯为主要原料制作紫色马铃薯糕,采用单因素和正交试验优化紫色马铃薯糕的最佳加工工艺参数,并以感官评分为指标,对该工艺参数下制作的紫色马铃薯糕进行客观评价。结果表明,制作紫色马铃薯糕的最佳工艺参数为紫色马铃薯与低筋面粉总重200 g,其比例35∶65,绵白糖添加量35 g,酵母粉添加量1.5 g,蒸制时间20 min。该工艺条件下制作的紫色马铃薯糕色泽艳丽且均匀,呈天然紫色,松软有弹性,外形完整饱满,口感细腻,富含花青素,具有较高的营养价值,适合婴幼儿及中老年人食用,极大丰富了糕点类食物的市场多样性,具有较高的推广价值。
The low-gluten flour and purple potato were used as the main raw materials to make purple potato cake,the single factor and orthogonal test were used to optimize the optimal processing technology parameters of purple potato cake,and the purple potato cake was objectively evaluated by using sensory score as the index.The results showed that the best process parameters for making pur-ple potato cake were the total weight of purple potato and low-gluten flour 200 g,the ratio of 35∶65,the amount of cotton sugar 35 g,the amount of yeast powder 1.5 g and the steaming time 20 min.The purple potato cake made under the process condition was bright and uniform in color,natural purple,soft and elastic,complete and full in shape,delicate in taste,rich in anthocyanins,with high nutritional value,suitable for infants,middle-aged and elderly people,greatly enriched the market diversity of cake foods,and it had high promotion value.