摘要
以马铃薯为原料,开展马铃薯粉制备工艺及马铃薯全粉面条制备研究。研究结果显示,马铃薯全粉蒸煮温度40℃,干燥温度40℃时,制备的全粉更加细腻。该条件下,马铃薯粉与小麦粉质量比1.5︰1时,马铃薯全粉面条无断条,口感细腻,各项品质指标较好。
The processing condition of potato powder and potato noodles was optimized.The results showed that the optimum potato powder cook temperature was 40 ℃;the drying temperature was 40 ℃.The optimum of mass ratio of potato powder and wheat powder was 1.5：1.In this condition,the quality of noodles was better than others.
出处
《食品工业》
北大核心
2017年第11期13-15,共3页
The Food Industry
基金
北京市教委科技一般项目"马铃薯全粉面条加工工艺及品质评价方法研究"(项目编号:KM201612448005)
北京农业职业学院博士基金项目"马铃薯品质特性分析及品质评价体系的建立"(项目编号:XYBS-16-04)
关键词
马铃薯粉
制备工艺
全粉面条
potato powder
processing technology
whole powder noodles
