摘要 在传统四川小吃川北凉粉的制作工艺基础上,以紫薯全粉和豌豆淀粉为原料,通过单因素试验和正交试验,以感官评价、质构特性和析水率为评定指标,确定了紫薯豌豆凉粉的最佳制备工艺条件。结果表明,当紫薯全粉与豌豆淀粉配比为1︰4,粉水质量比为1︰5,调浆水温为95℃,加热时间为10 min时,制作出的紫薯豌豆凉粉凝胶效果好、质地最佳、弹性好、外表光滑不粗糙,风味最佳。 based on the traditional Sichuan snack North Sichuan jelly production process,purple sweet potato flour and pea starch were used as raw materials.Through single factor test and orthogonal test,sensory,texture characteristics and water analysis rate were used as evaluation indicators.The best preparation conditions for jelly were studied.The results showed that when the ratio of purple sweet potato powder and pea starch was 1︰4,the powder-water mass ratio was 1︰5,the temperature of the slurry water was 95℃,and the heating time was 10 min.The purple sweet potato and pea jelly produced had good gel effect,good texture,good elasticity,smooth and rough appearance and best flavor.
机构地区 四川旅游学院烹饪学院
出处 《食品工业》 CAS 北大核心 2021年第2期126-129,共4页 The Food Industry
基金 四川省教育厅川菜发展研究中心项目(CC17Z12),四川省教育厅自然科学项目(18ZB0499)。
关键词 紫薯 豌豆 凉粉 正交试验 purple sweet potato pea jelly orthogonal test
分类号 TS2 [轻工技术与工程—食品科学与工程]
