| 甘薯粉挂面的研制 |
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| 引用本文： | 杜连起,吴燕涛,高海生,刘少军. 甘薯粉挂面的研制[J]. 食品科学, 2004, 25(11): 436-439 |
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| 作者姓名： | 杜连起 吴燕涛 高海生 刘少军 |
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| 作者单位： | 河北科技师范学院食品工程系，华南热带农业大学 |
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| 摘 要： | 通过复因素试验对甘薯粉在挂面中的应用进行了研究,结果表明:小麦粉、甘薯粉和玉米淀粉磷酸酯按100:7:11的比例混合,可制得质量较好且营养价值高的甘薯挂面。
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| 关 键 词： | 挂面 甘薯 淀粉磷酸酯 |
| 文章编号： | 1002-6630(2004)11-0436-04 |
The Development of Sweet Potato Noodle |
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| DU Lian-qi,WU Yan-tao,Gao Hai-sheng,Liu Shao-jun. The Development of Sweet Potato Noodle[J]. Food Science, 2004, 25(11): 436-439 |
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| Authors: | DU Lian-qi WU Yan-tao Gao Hai-sheng Liu Shao-jun |
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| Affiliation: | 1.Deptartment of Food Engineering, Hebei Normal University of Science and Technology;2.South China University of Tropical Agriculture,Hainan |
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| Abstract: | This paper studies the processing technology of the sweet potato noodle by means of compound factors test. Theresult showed that combining 100% flour with 7% sweet potato flour, 1% corn amylophosphatate was used for producing highquality and nutrition sweet potato noodle. |
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| Keywords: | noodle sweet potato corn amylophsphate |
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