摘要
以新鲜马铃薯为原料,通过优化不同熟化和干燥温度,制备马铃薯全粉,在此基础上,分析了不同工艺条件下马铃薯全粉的感官特性。结果显示,不同工艺条件下,对马铃薯面条的适口性、韧性和黏性影响显著。当马铃薯熟化温度为55℃、干燥温度为40℃时,马铃薯全粉面条的各项感官质量最好。
The curing temperature and drying temperature of potato powder was optimized in this paper. The also the sensory quality of potato noodles was analyzed. The results showed that different processing condition had significant effect on the palatability, tenacity and viscidity of the potato noodles. As the curing temperature and drying temperature was 55 ℃ and 40 ℃, respectively, the potato noodle had good sensory quality.
出处
《食品科技》
CAS
北大核心
2017年第7期171-174,共4页
Food Science and Technology
基金
北京市教委科技一般项目(KM201612448005)
北京农业职业学院博士基金项目(XY-BS-16-04)
关键词
马铃薯全粉
制备工艺
马铃薯面条
感官特性
potato powder
processing technology
potato noodle
sensory quality
