摘要
以红薯淀粉为原料,添加南瓜全乳以改善传统粉条的品质,提高其营养价值。在单因素试验的基础上,采用响应曲面法,模拟得到二次多项式回归方程的预测模型,优化南瓜红薯营养粉条的生产工艺。结果显示,最佳工艺参数为:糊化时间60 s、糊化温度96℃、南瓜乳比例34%、冷冻温度-6.5℃。
With sweet potato starch as the raw material, we added whole pumpkin juice to traditional starch noodle to improve its qualities and enhance its nutritional values. The predictive polynomial quadratic equations model was developed on the basis of the single factor test, response surface methodology （RSM） was employed in the present work and the processing was optimized. Optimal conditions of process of pumpkin-sweet potato starch noodle could be concluded as follows： gelatinization time 60 s, gelatinization temperature 96℃, the amount of whole pumpkin juice added 34%, freezing temperature -6.5℃.
出处
《广东农业科学》
CAS
CSCD
北大核心
2012年第16期102-104,112,共4页
Guangdong Agricultural Sciences
基金
河南省重点科技攻关项目(082109001600)
关键词
响应曲面法
粉条
南瓜
红薯
response surface methodology
starch noodle
pumpkin
sweet potato
