摘要
以紫薯、面粉为主料,柠檬酸和D-异抗坏血酸钠为护色剂,对生鲜紫薯面条加工工艺进行研究。在单因素试验基础上进行正交试验,优化生鲜紫薯面条加工工艺,结果表明:面粉用量100%,紫薯添加量45%,柠檬酸添加量0.3%,D-异抗坏血酸钠0.18%,食盐3.0%,卡拉胶0.6%,水40%,此工艺条件下所制得的生鲜紫薯面条,色泽亮紫,质地细腻光滑,软硬适中,断条率为0。
With purple potato and flours as the main ingredient, citric acid and D-ascorbic acid sodium as the main stabilizer color-protecting, the processing technology of purple potato noodles were studied. On the basis of single factor experiment, orthogonal experiments, the purple potato noodles processing technology were optimized. The results showed that under the following process conditions： flours 100%, added purple potato 45%, citric acid 0.3%, D-ascorbic acid sodium 0.18%, salt 3.0%, carrageenan 0.6%, water 40% could gain the best quality fresh purple potatoes noodles, it showed brilliant violet color, surface fine and smooth, neither too hard, nor too soft, and the breaking rate was 0.
出处
《食品科技》
CAS
北大核心
2015年第1期182-186,共5页
Food Science and Technology
关键词
紫薯面条
加工工艺
色泽
purple potatoes noodles
processing technology
color and lustre
