红薯渣面条的制备工艺研究

Research of processing technique of the sweet potato residue noodle

将红薯渣添加到面条中,研究红薯渣粒度、添加量及面条轧制的厚度对红薯渣面条的影响。结果表明,红薯渣过100目筛、添加量为9%、面条轧制厚度为1.3 mm时,红薯渣面条的感官品质最好。在此工艺条件下,红薯渣面条的吸水率为233.08%,烹煮损失率为12.59%,断条率为0。

Adding sweet potato residue to noodles,the paper researched the granularity and the additive amount of sweet potato residue as well as the rolling thickness of noodles which have the influence of sweet potato residue noodles.The results showed that when the sweet potato residue is over 100 mesh screen,its additive amount was 9%,the rolling thickness of noodles was 1.3mm,the sensory quality of the noodle is the best.In this processing conditions,the bibulous rate of the noodle was 233.03%,the loss rate of boiling was 12.59%,and the cut rate of the noodle was 0.