以猪肉和地瓜为主要原辅料，研究新型地瓜猪肉干的加工工艺与质量控制方法。结果表明：地瓜的添加能改善产品的组织特性，产品具有良好的地瓜特征风味，但添加7％以上地瓜粉时对产品的风味和组织形态有一定影响。成品的最优配方和工艺组合为：地瓜粉添加量4％，盐添加量1．5％，糖添加量9％，脱水干燥工艺为95℃，30min→85℃，60min→75℃，100min。成品色泽良好，具有特征的地瓜和肉干风味，咸甜适中，富有咀嚼性，口感佳。%Sweet potato and pork were taken as main raw material to study the processing technolo⁃gy and quality control method of sweet potato pork jerky. The results showed that the addition of sweet potato could improve the organizational characteristics, and the products had good sweet potato flavor. But the flavor and organizational forms would be influenced when the addition of sweet potato was over 7%. The optimum formula and processing conditions were 4% sweet potato, 1. 5% salt, 9% sugar, and dehydrating at 95℃ for 30min→85℃ for 60min→75℃for 100min. The products had good color and fla⁃vor of sweet potato and pork jerky. They were moderate salty and sweet and easy to chew. And the taste was good.
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