基于正交試驗法的甘薯餡制備工藝參數(shù)優(yōu)化的研究

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摘 要：本文以甘薯（新疆產(chǎn)西瓜紅）為原料制作甘薯餡，開展單因素試驗研究蒸制時間、炒制時間、糖添加量、炒制溫度等工藝參數(shù)對甘薯餡感觀品質(zhì)的影響，并開展正交試驗選出甘薯餡的最佳制作工藝參數(shù)。結(jié)果表明，甘薯餡的最佳工藝參數(shù)為蒸制時間20 min、炒制時間9 min、糖添加量25%、炒制溫度120 ℃。

關(guān)鍵詞：甘薯餡；工藝參數(shù)；感官評價；正交試驗

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

TIAN Jun， NIE Wenjing， XIANG Jian， Aldak

（Changji Vocational and Technical College， Changji 831100， China）

Abstract： 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℃.

Keywords： sweet potato filling; process parameters; sensory evaluation; orthogonal experiment

甘薯，又稱為山芋、紅芋、紅薯、白薯、白芋及地瓜等。（剩余3707字）