| 紫甘薯面条的加工工艺研究 |
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| 引用本文： | 潘润淑,周光宏,余小领,刘勤华,李培,马汉军.紫甘薯面条的加工工艺研究[J].食品科学,2008,29(11):169. |
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| 作者姓名： | 潘润淑 周光宏 余小领 刘勤华 李培 马汉军 |
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| 作者单位： | 河南科技学院食品学院，南京农业大学食品科技学院 |
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| 摘 要： | 采用单因素试验和正交试验相结合的方法,研究紫色甘薯面条的加工技术。结果显示,产品的最佳配方为:面粉80%、薯粉20%、食盐2%、卡拉胶1.25%、氧化淀粉3.25%。在此工艺条件下,产品断条率0%,烹煮损失率10.7%。
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| 关 键 词： | 紫甘薯 面条 加工工艺 |
Study on Processing Technology of Purple Sweet Potato Noodles |
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| PAN Run-shu,ZHOU Guang-hong,YU Xiao-ling,LIU Qin-hua,LI Pei,MA Han-jun.Study on Processing Technology of Purple Sweet Potato Noodles[J].Food Science,2008,29(11):169. |
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| Authors: | PAN Run-shu ZHOU Guang-hong YU Xiao-ling LIU Qin-hua LI Pei MA Han-jun |
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| Affiliation: | PAN Run-shu1,ZHOU Guang-hong2,YU Xiao-ling1,LIU Qin-hua1,LI Pei1,MA Han-jun1,* |
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| Abstract: | The processing technology of purple sweet potato noodles was optimized by single factor and orthogonal test design.Results showed that the optimal formula is:flour 80%,sweet potato flour 20%,salt 2%,carrageenin 1.25%,and oxidized starches 3.25%.The strip-breaking rate of the noodles is 0%,and cooking loss rate is 10.7%. |
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| Keywords: | purple sweet potato noodles processing technology |
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