摘要
以高筋面粉、红薯粉、水为原料,以食盐、纯碱、海藻酸钠为添加剂,经过和面、熟化、压面、切面、晾晒等几个阶段制成红薯挂面,并通过感官评价、单因素试验和正交试验确定出红薯挂面加工工艺的最佳配方。结果表明,当红薯粉添加量9.0%,食盐添加量3.0%,纯碱添加量0.10%,海藻酸钠添加量0.30%时,加工出的红薯挂面营养丰富且口感最佳。
In this experiment,high gluten flour,sweet potato powder and water were used as raw materials,and salt,sodaash and sodium alginate were used as additives. The sweet potato noodles were made by several steps,such as dough blending,curing,pressing,cutting and drying. The optimum formula of sweet potato noodle processing was determined by sensoryevaluation,single factor test and orthogonal test. The results showed when the sweet potato powder added 9.0%,salt 3.0%,soda ash 0.10%,sodium alginate 0.30%,the processed sweet potato noodles had rich nutrition and the best taste.
出处
《农产品加工（下）》
2018年第3期23-24,29,共3页
Farm Products Processing
关键词
红薯粉
挂面
加工工艺
sweet potato powder
hanging noodles
processing technology
