| 湘味甘薯挤压膨化食品配方研究 |
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| 引用本文： | 徐妹华,易有金,聂灿华,夏延斌. 湘味甘薯挤压膨化食品配方研究[J]. 中国食物与营养, 2014, 0(12): 46-50 |
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| 作者姓名： | 徐妹华 易有金 聂灿华 夏延斌 |
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| 作者单位： | 1. 湖南农业大学食品科学技术学院,长沙,410128
2. 湖南省翻天娃食品有限公司,长沙,410133 |
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| 基金项目： | 长沙市科技局科技成果转化资金，长沙县科技局科技成果转化资金，长沙县2014年度第二批科技计划项目:中小微科技企业发展资金专项(项目 |
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| 摘 要： | 以甘薯全粉和小麦粉为主要原料,研制一种新型湘味甘薯挤压膨化熟食。从甘薯全粉、小麦粉、物料水、食盐添加量等方面对湘味甘薯挤压膨化熟食产品品质的影响进行研究,试验得出湘味甘薯挤压膨化熟食的最佳配方为：36.77%甘薯全粉、36.77%小麦粉、18.57%水、6.98%食盐、0.91%复合料。
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| 关 键 词： | 甘薯 挤压膨化 配方 |
Study on Formula of Extruded Hunan Taste Sweet Potato |
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| XU Mei-hua,YI You-jin,NIE Can-hua,XIA Yan-bin. Study on Formula of Extruded Hunan Taste Sweet Potato[J]. Food and Nutrition in China, 2014, 0(12): 46-50 |
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| Authors: | XU Mei-hua YI You-jin NIE Can-hua XIA Yan-bin |
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| Affiliation: | XU Mei-hua, YI You-jin, NIE Can-hua, XIA Yan-bin ( College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China ; Hunan Fantianwa Food Ca , Ltd. , Changsha 410133, China) |
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| Abstract: | Sweet potato flour and wheat flour as raw materials, we developed a new type of Hunan taste sweet potato extrusion puffed food. The influence of the amount of sweet potato flour, wheat flour, water, salt added on the quality of Hunan taste sweet potato extrusion cooked food were studied. Results showed that the best formula of extruded Hunan taste sweet potato was sweet potato flour 36. 77% , wheat flour 36. 77% , water 18.57% , sodium chloride 6. 98% , and the composite material 0. 91%. |
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| Keywords: | sweet potato extrusion formula |
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