Research Of The Formulation And Optimization Of Adding Purple Sweet Potato Granules For Squeezing Pastry

Currently, the traditional squeezing pastry have no uniform industry standard, at the same time,the industry is facing great challengesa as high glucose, high salt and A large number of food additives. As people increasingly pay attention to the concept of a healthy diet, food safety and food nutrition and so on are become an important issue in the food industryUnder the premise of food safety, this study optimizate the raw materials according to the quality of squeezing pastry; wheat dietary fiber, glutinous rice flour and konjac flour were used the auxiliary materials to optimize the formulation and analysis the relationship between the auxiliary materials and the product quality;finally the purple sweet potato granules were added the formulation.the best formulation was based on orthogonal experiment which sensory evaluation is the measure.The results showed that:(1) five different wheat flour which is professional manufacturers without any additives through research and analysis was tested. the better wheat flour was searched by the rheological propertiesuse and mix instrument of wheat flour,sensory evaluation and C-CELL image analysis of squeezing pastry.(2) In order to enhance food safety, nutritional properties and quality improvement, in the experiment wheat dietary fiber, glutinous rice flour and konjac flour were added to the wheat flour. sensory evaluation analysis,physical properties springiness, chewiness and hardness index were tested to evaluate the quality of squeezing pastry.The results show that there is a certain influence of dietary fiber wheat flour, glutinous rice flour, konjac flour extrusion system in sensory evaluation and internal texture pastries; orthogonal test and analysis of variance showed that dietary fiber wheat flour and konjac flour was the significant impact for quality of squeezing pastry.glutinous rice flour was not significant. So dietary fiber and konjac flour were chooced the optimize materials.(3) Optimize materials were added to the purple sweet potato granules and wheat flour.the best formulation of the purple sweet potato granules was determined by single factor and orthogonal experiments in sensory evaluation.(4) Original formulation of the sqeezing pastry and optimization formulation were compared by internal structure of pastries, apparent characteristics and nutrients,optimizated formulation was determined.