摘要
以马铃薯全粉、荞麦粉和小麦粉为原料研制马铃薯荞麦面条,采用正交实验及感官评定确定了马铃薯荞麦面条的产品配方。实验结果表明,成品配方为小麦粉与荞麦粉的比例为8∶2,马铃薯全粉20%,食盐2%,海藻酸钠0.3%。该面条感官评价较好,既有传统面条的特点,又兼具营养保健功能。
Potato granules ,buckwheat flour ,and wheat flour are used as raw materials to develop potato buckwheat noo‐dles .An optimal formula was determined with an orthogonal design and an evaluation of the look and taste of noodles . Results showed that the optimal formula was as follows ：the ratio of wheat flour and buckwheat flour was 8∶2 ,potato granules 20% ,salt 2% ,and sodium alginate 0 .3% .Sensory evaluation of the new noodles is good .In addition to the characteristics of traditional noodles ,potato and buckwheat noodles are nutritious and healthy .
出处
《黄冈师范学院学报》
2016年第3期38-41,46,共5页
Journal of Huanggang Normal University
基金
大别山特色资源开发湖北省协同创新中心团队项目(2015TD07)
关键词
马铃薯全粉
荞麦粉
面条
potato granules
buckwheat flour
noodles
