【摘要】 随着人们生活水平提高，消费观念转变，以甘薯为主要原料的薯圆，越来越受到年轻人的喜欢。以筛选适合薯圆加工专用型甘薯种质资源和研究薯圆加工专用型甘薯的最佳工艺配方为目的，采用福建农林大学洋中科教基地种植的145份甘薯种质为原料进行薯圆加工，根据感官综合评分，筛选出适合薯圆加工的专用型甘薯种质，并对筛选到的种质开展工艺优化正交试验。结果表明：从145份甘薯种质资源中筛选出薯圆加工感官评价分数大于80分的甘薯种质5份，分别为SP1、SP4、SP35、SP70、SP87,以得分较高的SP1开展薯圆最佳工艺研究，其最佳工艺配方为木薯粉20 g、水6 mL、甜叶菊0.10 g。更多还原

【Abstract】 With the improvement of people′s living standards and the change of consumption concept, the potato balls with the sweet potato as the main raw material was more and more popular among the young people. In order to screen the germplasm resources of special sweet potato suitable for the processing of sweet potato balls and study the best technological formula for the processing of sweet potato balls, a total of 145 sweet potato germplasms planted in Yangzhong Science and Education Base of Fujian Agriculture and Forestry University were used as the raw materials for the processing of sweet potato balls. According to the comprehensive sensory score, the special sweet potato germplasm resources suitable for the processing of sweet potato balls was screened out, and the orthogonal test of process optimization was carried out on the selected germplasm. The results showed that five sweet potato germplasms with the sensory evaluation scores greater than 80 were selected from 145 sweet potato germplasm resources, which were SP1, SP4, SP35, SP70 and SP87, respectively. The SP1 with higher score was used to carry out the best process of sweet potato balls research, and the best technological formula was cassava flour of 20 g, water of 6 mL and sweetening chrysanthemum of 0.10 g.更多还原