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1、中文摘要紫薯营养丰富,其营养价值和应用前景日益引起人们的重视,但是加工程度低,经济效益不高,本文主要以感官评价的分数为评价指标,研究了紫薯营养薯片的配方优化及工艺设计,实验结果如下。(1)紫薯营养薯片配方单因素试验结果表明,当紫薯薯泥和辅料的配比为1:1时,辅料中糯米粉占薯泥总量的25.0%,玉米粉为薯泥总量的10.0%,添加的大豆蛋白为总量的5.0%进行营养强化;在单因素试验的基础上,采用L9(34)正交试验设计对紫薯营养薯片的配方进行了进一步的优化,实验结果表明,糯米粉的添加量为30.0%、玉米粉为8.0%、大豆蛋白粉为2.5%时薯片的品质较好。(2)紫薯营养薯片微波加工工艺研究单
2、因素试验结果表明,紫薯粉团混匀搓成柱状,切片厚度约为3mm,置于微波炉中在400W的条件下烘烤180s时为较适条件;在单因素试验的基础上,采用L9(34)正交试验设计对紫薯营养薯片的微波加工工艺进行了进一步优化,结果表明,微波功率为400W,微波时间为180s,紫薯薯片为3mm时,品质较好。关键词:紫薯;薯片;微波;感官评价ABSTRACTPurplesweetpotatonutritious,itsnutritionalvalueandapplicationprospecthasattractedmuchattention,butalowdegreeofprocessing,econ
3、omicefficiencyisnothigh,thepapermainlysensoryevaluationscoresfortheevaluationstudyofthepurplepotatochipsnutritionalformulationsandprocessoptimizationdesign,theexperimentalresultsbelow.(1)purplepotatocrispsnutritionrecipesinglefactortestresultsshowthatwhenthepurplepotatomashedpotatoesandaccessori
4、esratioof1:1,accessoriesaccountedfor25.0%ofglutinousriceflourmashedpotatoestotal,totalcornflourtomashedpotatoes10.0%oftheamountofsoyproteinaddedto5.0%ofthetotalwerefortified;Onthebasisofsinglefactorexperiments,usingorthogonalexperimentpurplepotatocrispsnutritionformulationswerefurtheroptimized,t
5、heexperimentalresultsshowthattheglutinousricedosagepowder30.0%,6.0%cornflour,soyproteinpowderispreferably2.5%whenthequalityofthechips.(2)purplepotatocrispsmicrowavenutritionresearchprocesssinglefactortestresultsshowthatthepurplekneadflourandmixcolumnargroup,slicethicknessofabout3mm,whenplacedina
6、microwaveovenbaking180sunderconditionsmoresuitedto400WConditions;Onthebasisofsinglefactorexperiments,usingorthogonalexperimentpurplepotatocrispsnutritionmicrowaveprocessingtechnologyhasbeenfurtheroptimized,theresultsshowthatthemicrowavepower400W,microwavetimeof180s,purplepotatochipswhen3mm,bette
7、rquality.Keywords:purplesweetpotato;chips;microwave;sensoryevaluation目录第1章绪论11.1目的与意义11.1.1紫薯的营养成分11.1.2紫薯的主要食用产品11.1.3微波工艺的优缺点21.2薯片的国内外研究现状21.3紫薯薯片研究的可行性分析31.4本文研究的主要内容4第2章材料与方法52.1材料与试剂52.2仪器与设备52.3评分标准52.4工艺流程62.5工艺要点62.