Research On The Processing Characteristics And Product Development Of Sweet Potato Granule

The sweet potato granule is beautiful in color,rich in nutrition and good in health care.It is a kind of high quality food and auxiliary material.The research and application of the potato granule in the production and processing of food in China is mature,but the research and application of the sweet potato granule is not perfect.In this paper,the processing characteristics of the raw sweet potato granule and the ripe sweet potato granule were compared.Choose the better one,and study on process,the development and research of sweet potato granule steamed bread and bread and other products,determine the best processing technology,providing the basis for the processing and application of the it.By studing come to the following conclusions:1.In the process of ripe sweet potato granule,drying temperature,slice thickness and cooking time had a greater influence on the total sensory evaluation of the sweet potato powder obtained,and the interaction was extremely significant,in every two factors of the three factors.The optimum preparation process for sweet potato granule was analyzed as follows:drying temperature 60℃,slice thickness 6 mm,and cooking time 13 min.2.The ripe sweet potato granule is better than the raw sweet potato granule in terms of color,aroma,texture and texture.Therefore,the ripe sweet potato granule is superior to the raw sweet potato granule in sensory evaluation.Physical and chemical indicators,the moisture content of the ripe granule and reducing sugar content are higher than raw granule,other ingredients are not much difference.The water holding capacity and freeze-thaw stability of ripe granule are better than raw granule,but the gelation properties of raw granule are obviously better than the ripe granule.The steamed bread produced by ripe sweet potato granule was better than sweet potato one in sensory evaluation and texture analysis.Therefore,the processing characteristics of the ripe sweet potato whole granule is better than the raw sweet potato granule.3.In the research and development of sweet potato steamed bread,through the single factor experiment and the orthogonal experiment,the effect of factors on the sensory aspect of steamed bread was:ripe sweet potato granule addition>fermentation time>water addition.The best process conditions were:sweet potato granule was added in an amount of 12%,and the fermentation time was 60 minutes.The amount of water added was 46%,and the correlation between the texture index and the sensory evaluation total score:hardness,adhesiveness,chewiness and sensory score were significantly negatively correlated,and elasticity and sensory score were significantly positively correlated.There was a weak positive correlation between resilience and sensory scores.4.In the development and research of sweet potato bread,through the single factor experiment and the orthogonal experiment,the influence of three factors on the bread sensory was:yeast addition amount>sweet potato granule addition>bread improvement.The optimal dosage of sweetener was:sweet potato whole powder was 9%,yeast was 1.6%,and bread improver was 0.6%.The quality of sweet potato granule bread was best.Correlations between texture indicators and sensory evaluation scores:hardness was significantly negatively correlated with sensory evaluations,and negatively correlated with chewiness.5.In the development and research of sweet potato granule rice cakes,the influence of three factors on the sensory performance of rice cakes was determined by single factor experiments and orthogonal experiments.The order was:sweet potato granule addition>water addition>steaming time,sweet potato rice.The best process for making rice cakes is namely 15%sweet potato granule,100 g water,and steaming time 17min.Correlations between texture indicators and sensory evaluation scores:hardness was significantly correlated with sensory evaluations,and correlated with gumminess and chewiness.