| Longyan located in the west of Fujian province, it has excellent geographic climate condition to cultivate batata, the cultivation area and total production of batata is second only to rice, and Liancheng is the largest county of batata processing. In this study, the 12 special-type processing batata varieties as tested varieties were cultivated and processing tests, which concluding a comparison of different fresh batata varieties, comparative experiment of organoleptic properties, comparative experiment of quality, and the quality evaluation of batata nutritional soup, including comprehensive other quality to research the character of batata processing. The result shows that the comprehensive performance of Yanshu NO.5 was excellent among the 12 special-type processing batata varieties, the yield and the rate of big and medium is high, the flesh of batata are not easy to discolor, the content of water is moderate, The storage resistance is good, the smooth degree is good, the content of fiber is less, The quality of processed products, etc. can be well adapted to processing of batata nutritional soup requirements. So combined all aspects of features, select Yanshu No.5 as raw material as batata nutrition soup.The article carried on detailed research of processing of batata nutritional soup, after pre-processing of raw materials will be made of batata powder. The votex superfine grinding technology are used to make the batata powder into ultra-fine powder. ultra-fine powder is mixed with gegen powder, soybean powder, make into instant food of nutrition balance, convenient beverage, taste fine. Use orthogonal test and comparative analysis to determine the best formula:batata powder 50%, gegen powder 25%, soybean powder 5%, sugar powder 15%, non-dairy creamer 5%.
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