摘要
以新鲜紫薯,白砂糖,饴糖为主要原料,通过对凝胶剂的复配及紫薯软糖生产工艺的研究,得出制取紫薯软糖的最佳配方为:紫薯浆用量300 g,总糖用量50 g,淀粉添加量10 g,柠檬酸添加量0.4 g;确定在65℃条件下干燥3 h后继续在40℃条件下干燥9 h,得到的紫薯软糖酸甜爽口,质地均匀,薯香风味浓郁,咀嚼性良好。
Panocha was developed using fresh purple sweet potato,sugar and maltose as main materials,and gelata mix and the processing technology were studied in this paper.The best formula was,purple potato slurry 300 g,total sugar dosage 50 g,amylum 10 g,citric acid additives 0.4 g;Determinating to dry for 3 h in 65℃ conditions and dry for 9 h at the conditions of 40℃.The panocha has a good taste,uniform texture,rich sweet potato flavor and chews well.
出处
《食品工业》
CAS
北大核心
2011年第5期40-42,共3页
The Food Industry
关键词
紫薯
软糖
生产工艺
凝胶剂
purple potato
soft sweets
processing technology
gelating agent
