烤制薯脯加工工艺探究.docVIP

烤制薯脯加工工艺研究 吴列洪 李兵 沈升法 （浙江省农业科学院 ，浙江 杭州 310021 ） 摘要: 以干率26-32%、肉色浅桔红的甘薯、经糖化处理、三段式变温烘烤，加工成不含任何添加剂的薯脯，对工艺及关键点进行了详细的分析。 关键词: 薯脯 ; 烘烤; 工艺 Studies on Processing Technology of Baked Sweet Potato Preserves Wu LieHong Li Bing Shen ShengFa (Zhejiang Acedemy of Agricultural Sciences, Hangzhou Zhejiang 310021) Abstract: Sweet potato With dry matter 26-32%,light red fresh, treated to increase sugar and baked with varied temperature in 3 procedures to produce Sweet potato preserves without any addictives. Detailed analysis was dealt with about the processing technology and key processes. Key Words: