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%。
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%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第11期169-172,共4页
Food Science
关键词
紫甘薯
面条
加工工艺
purple sweet potato
noodles
processing technology
