摘要
在传统工艺的基础上生产制作马铃薯米粉,并研究了复合粉料含水量、老化温度、老化时间和干燥温度等工艺条件对马铃薯米粉品质的影响,通过对马铃薯米粉蒸煮品质和全质构分析(Texture Profile Analysis,TPA)品质的测定,确定了马铃薯米粉的最佳生产工艺条件为:复合粉料含水量37%,老化温度27℃,老化时间10 h,干燥温度80℃。
Potato rice noodles were produced on the basis of traditional craft, the effects of compound powder moisture content, aging temperature, aging time and drying temperature on the quality of potato rice noodles were studied. The cooking quality and TPA （Texture Profile Analysis） quality of potato rice noodles had being measured, and the optimum conditions for the production of potato flourrice noodles were as follows ： compound powder moisture content 37 %, aging temperature 27 ℃, aging time 10 h and drying temperature 80℃.
出处
《食品研究与开发》
CAS
北大核心
2017年第22期76-80,共5页
Food Research and Development
基金
国家重点研发计划(2016YFNC010104)
贵州省科技计划课题(黔科合重大专项字[2014]6016)
贵州省科技计划项目(黔科合支撑[2016]2575号)
贵州省农业科学院院专项(黔农科院院专项[2016]021)
关键词
马钤薯
米粉
加工条件
品质
potato
rice noodles
processing conditions
quality
