摘要
以马铃薯全粉和小麦粉为主要原料,研制成马铃薯全粉面条。在马铃薯全粉添加量、食盐添加量和水添加量3个单因素试验的基础上,进行L_9（3~3）正交试验。通过对面条的感官评价和煮制断条率和损失率的测定,确定马铃薯全粉面条的最佳工艺配方。经正交试验分析的结果表明,马铃薯全粉面条的最佳配方为马铃薯全粉添加量10%,食盐添加量1.5%,纯净水添加量42%。在此配方下,经过和面、醒发、压片和切条等工艺,做出的马铃薯全粉面条感官品质和蒸煮品质较好,营养价值较高。
Using whole potato flour and wheat flour as the main raw materials,potato noodles are processed. On the basis of three single factors which are whole potato flour content,salt content and water content,the L_9（3~3）orthogonal experiment are performe d. Through the sensory evaluation, noodles cooked broken rate and loss rate, the optimal ingredients is chosen. Orthogonal experimental analysis results show that the optimal ingredients of potato bread are got as followed： 10% whole potato flour,1.5% salt,42% water. Under this formula,after fermentation,tabletting and cutting process,the noodles have good sensory quality and cooking quality,even had higher nutritional value.
作者
魏园园
万菲菲
王娜
李玉彤
石长春
聂凌鸿
WEI Yuanyuan WAN Feifei WANG Na LI Yutong SHI Changchun NIE Linghong(College of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, Jiangsu 223003, Chin)
出处
《农产品加工》
2016年第12期24-27,共4页
Farm Products Processing
基金
2015年江苏省高等学校大学生实践创新训练计划项目(201511049058X)
关键词
马铃薯全粉面条
配方
感官评价
蒸煮品质
potato noodles
ingredients
sensory evaluation
cooking quality
