紫薯薯片的配方及工艺设计论文.docVIP

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 ABSTRACT Purple sweet potato nutritious, its nutritional value and application prospect has attracted much attention, but a low degree of processing, economic efficiency is not high, the paper mainly sensory evaluation scores for the evaluation study of the purple potato chips nutritional formulations and process optimization design, the experimental results below. (1) purple potato crisps nutrition recipe single factor test results show that when the purple potato mashed potatoes and accessories ratio of 1:1, accessories accounted for 25.0% of glutinous rice flour mashed potatoes total, total corn flour to mashed potatoes 10.0% of the amount of soy protein added to 5.0% of the total were fortified; On the basis of single factor experiments, using orthogonal experiment purple potato crisps nutrition formulations were further optimized, the experimental results show that the glutinous rice dosage powder 30.0%, 6.0% corn flour, soy protein powder is preferably 2.5% when the quality of the chips. (2) purple potato crisps microwave nutrition research process single factor test results show that the purple knead flour and mix columnar group, slice thickness of about 3mm, when placed in a microwave oven baking 180s under conditions more suited to 400W Conditions; On the basis of single factor experiments, using orthogonal experiment purple potato crisps nutrition microwave processing technology has been further optimized, the results show that the microwave power 400W, microwave time of 180s, purple potato chips wh