摘要
采用单因素实验和正交实验相结合的方法,研究高品质红薯渣面条的加工工艺。结果显示,产品的最佳工艺为:纤维素酶处理红薯渣、红薯渣的添加量为11%、海藻酸钠的添加量为0.35%、食盐的添加量为0.25%,在此工艺条件下,产品的烹煮损失率为8.77%,断条率为0。
Researched the processing technology of the high quality sweet potato residue noodles by the single factor experiment and the orthogonal test. The best technology of the product was determined. The results showed that when sweet potato residue were dealed with by the cellulose enzyme, the amount of high quality sweet potato residue was 11%, the additive amount of the sodium alginate-tech grade was 0.35%, the salt was 0.25%. In this process condition, the loss rate of the product was 8.77%, and the article broken rate was 0.
出处
《食品科技》
CAS
北大核心
2012年第2期201-204,共4页
Food Science and Technology
关键词
红薯渣
膳食纤维
纤维素酶
sweet potato residue
dietary fiber
cellulose enzyme
