Optimization for the Production of a Mixed Paste of Sweet Potato and Kudzu Root

doi:10.3969/j.issn.1673-1689.2016.04.017

Home > Archive>Volume 35, Issue 4, 2016 >443-447. DOI:10.3969/j.issn.1673-1689.2016.04.017

Optimization for the Production of a Mixed Paste of Sweet Potato and Kudzu Root
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                        10.3969/j.issn.1673-1689.2016.04.017
                    
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The processing parameters for a mixed paste of sweet potato and kudzu root were optimized through orthogonal experiments. Results showed that the sweet potato pieces treated with 0.2% citric acid and 0.1% phytic acid for 2.5 h for color protection possessed the lowest BD value. The total drying time for three sections of different temperatures was 10 h. The optimal paste formulations were 100 g sweet potato ultra fine powder，50 g kudzu root powder，8 g soybean powder，35 g sugar powder and 8 g cream.

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HE Shengsheng. Optimization for the Production of a Mixed Paste of Sweet Potato and Kudzu Root[J]. Journal of Food Science and Biotechnology,2016,35(4):443-447.

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Online: November 01,2016
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