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投稿时间：2025-12-17
投稿时间：2025-12-17
中文摘要: 为探究紫薯馅料的最佳工艺配方及其加工过程对紫薯原料主要营养成分含量的影响，以紫薯为研究对象，通过预蒸-翻炒的熟化方式设计紫薯馅料加工程序。经单因素试验和正交试验优化确定最佳配方为紫薯浆添加量100%、黄油添加量1.70%、白砂糖添加量10.00%、玉米淀粉添加量2.50%。通过对比紫薯原料与紫薯馅料营养成分发现，紫薯馅料的水分含量较紫薯下降46.0%，脂肪含量提高0.18%，还原糖和总糖含量变化不明显，维生素C含量损失68.2%，总酚和花色苷保留率为76.80%和92.10%，黄酮含量增加288.54%，DPPH自由基清除能力与ABTS+自由基清除能力分别提升38.59%和29.08%。
Abstract:To explore the optimal formulation of purple sweet potato filling and the effect of its processing on the main nutrient contents of raw purple sweet potato， a processing procedure involving pre-steaming and stirfrying maturation was designed using purple sweet potato as the research object. Through single-factor and orthogonal tests， the optimal formulation was determined as follows： purple sweet potato pulp addition of 100%，butter addition of 1.70%， white granulated sugar addition of 10.00%， and corn starch addition of 2.50%. Comparative analysis of nutritional components between the raw material and the purple sweet potato filling showed that the moisture content of the filling decreased by 46.0%； fat content increased by 0.18%； changes in reducing sugar and total sugar contents were not significant， and vitamin C content decreased by 68.2%. The retention rates of total phenols and anthocyanins were 76.80% and 92.10%， respectively， while flavonoid content increased by 288.54%. The DPPH and ABTS+ radical scavenging capacities increased by 38.59% and 29.08%， respectively.
文章编号：202613018 中图分类号： 文献标志码：
基金项目:科技创新战略（农业科研主力军建设）专项（R2023PY-JG015）；广东省区域创新能力与支撑保障体系建设（2023B0202010018）；广东省农业科学院学科团队建设项目（202109TD）
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