烘烤风味红薯制品的研制

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烘烤风味红薯制品的研制(9400字)
摘要：本试验研制烘烤风味的红薯制品既能够保证食用方便卫生，而且又具有烘烤风味。通过对烘烤的时间和温度的试验，在加入适量的营养强化剂等食品添加剂,研制食用方便、营养均衡的烘烤风味红薯制品。瓦斯炉上火200℃下火180℃的温度下烘烤1小时，烘烤完成后添加黄原胶和卡拉胶各0.15克，再添加占总质量15%的蜂蜜和20%的全脂奶粉，最后在50℃的隧道式干燥箱中风干6小时的风味最佳。
关键词：红薯；烘烤；风味；研制

Development on Roasted Flavor Sweet Potato Products
Abstract: This test developed the sweet potato products already baked flavor to ensure convenient health and eat with roasted flavor. Through the time and temperature of baking in the test, such as addition of suitable amount of food additive nutritional fortifiers to grind, system edible convenience, balanced roasted flavor sweet potato products. Gas stove fire heat under 200 ℃ temperatures baking 180 after 1 hour, baking finish to add xanthan gum and carrageenan each 0.15 grams, add the total quality 15% honey and 20% full-milk powder, finally in 50 ℃ in the tunnel type drying oven drying six hours of flavor is the best.
Key words: sweet potato; bake; flavor; develop