摘要
研究以小麦粉、马铃薯粉、酵母粉、食盐、鸡蛋和水为主要原料生产马铃薯粉馕的生产工艺,通过单因素和正交试验确定最佳工艺参数。结果显示,当马铃薯全粉添加量为25%,水55%,盐1.3%,酵母0.3%时,马铃薯粉馕感官品质最好,色泽均匀,有马铃薯特有的香气味道,质地均匀,气孔匀称,软硬适中,品质最好。各因素对马铃薯粉馕的影响顺序为马铃薯粉>水>盐>酵母量。
The production technology of potato flour Nang was studied with wheat flour, potato powder, yeast powder, salt, eggs and water as the main raw materials. Through single factor and orthogonal experiment, and determine the best process parameters, the results showed that when potato powder was 25%, water 55%, salt 1.3%and yeast 0.3%, the quality of potato flour Nang was the best, the color was uniform, the taste of potato powder was unique, the soft and hard were moderate, the texture was fine, the stomata were even, and the quality was the best.The order of influencing factors on potato flour Nang was potato powder > water > salt > yeast amount.
作者
岩蓉
赵佳
张荣
YAN Rong;ZHAO Jia;ZHANG Rong(Xinjiang Industrial Economics School,Urmuqi 830013,China)
出处
《食品安全导刊》
2022年第30期153-155,165,共4页
China Food Safety Magazine
关键词
马铃薯粉
馕
配方工艺优化
potato flour
Nang
optimization of formulation and process
