| 高品质红薯渣在面条中应用的研究 |
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| 引用本文： | 倪文霞,王宏勋,王尚玉,于杨.高品质红薯渣在面条中应用的研究[J].食品科技,2012(2):201-204. |
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| 作者姓名： | 倪文霞 王宏勋 王尚玉 于杨 |
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| 作者单位： | 武汉工业学院食品科学与工程学院 |
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| 摘 要： | 采用单因素实验和正交实验相结合的方法,研究高品质红薯渣面条的加工工艺。结果显示,产品的最佳工艺为:纤维素酶处理红薯渣、红薯渣的添加量为11%、海藻酸钠的添加量为0.35%、食盐的添加量为0.25%,在此工艺条件下,产品的烹煮损失率为8.77%,断条率为0。
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| 关 键 词： | 红薯渣 膳食纤维 纤维素酶 |
Application of high quality sweet potato residue in noodle |
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| NI Wen-xia,WANG Hong-xun,WANG Shang-yu,YU Yang.Application of high quality sweet potato residue in noodle[J].Food Science and Technology,2012(2):201-204. |
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| Authors: | NI Wen-xia WANG Hong-xun WANG Shang-yu YU Yang |
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| Affiliation: | (College of Food Science and Engineering,Wuhan Polytechnic University, Wuhan 430023) |
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| Abstract: | Researched the processing technology of the high quality sweet potato residue noodles by the single factor experiment and the orthogonal test.The best technology of the product was determined.The results showed that when sweet potato residue were dealed with by the cellulose enzyme,the amount of high quality sweet potato residue was 11%,the additive amount of the sodium alginate-tech grade was 0.35%,the salt was 0.25%.In this process condition,the loss rate of the product was 8.77%,and the article broken rate was 0. |
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| Keywords: | sweet potato residue dietary fiber cellulose enzyme |
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