Optimization of the processing technology of purple potato cake

doi:10.14088/j.cnki.issn0439-8114.2024.05.026

Abstract

Abstract: The low-gluten flour and purple potato were used as the main raw materials to make purple potato cake, the single factor and orthogonal test were used to optimize the optimal processing technology parameters of purple potato cake, and the purple potato cake was objectively evaluated by using sensory score as the index. The results showed that the best process parameters for making purple potato cake were the total weight of purple potato and low-gluten flour 200 g, the ratio of 35∶65, the amount of cotton sugar 35 g, the amount of yeast powder 1.5 g and the steaming time 20 min. The purple potato cake made under the process condition was bright and uniform in color, natural purple, soft and elastic, complete and full in shape, delicate in taste, rich in anthocyanins, with high nutritional value, suitable for infants, middle-aged and elderly people, greatly enriched the market diversity of cake foods, and it had high promotion value.

Key words: purple potato, low-gluten flour, anthocyanin, sensory evaluation, processing technology

CLC Number:

TS215

TONG Dan, YUAN Ji-hong, SUN Yong-jun. Optimization of the processing technology of purple potato cake[J]. HUBEI AGRICULTURAL SCIENCES, 2024, 63(5): 147-150.

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