混合粉丝的制备及其感官评定

Mix and sense bean noodles

单一粉丝不可避免具有某些品质上的缺陷，本文对由两种不同淀粉混合制备的粉丝及其感官品质进行研究。结果表明：相对于其他两两组合的混合淀粉粉丝，豌豆一甘薯粉丝综合品质最好，当两者配方比为1：3时，豌豆一甘薯粉丝有最佳感官质量。

The shortcomings of the vermicellis the prepared with a single-starch was inevitable . The preparation methods of mixed vermicelli which made by two different starch and sensory quality were studied. The results showed that： the sensory quality of pea-sweet potato vermicelli was the best. And when the formula ratio was 1：3,the sensory quality of Pea-sweet potato vermicelli was the best.