The preparation of non-alum purple sweet potato noodle was studied. Response Surface Regression was used to optimize the preparation under various conditions. Optimum conditions were identified at the addition of purple sweet potato 17%, the compound phosphate 0.5%, konjac gum 0.45%, curdlan 0.25%. The quality of non-alum purple sweet potato noodle was almost identical to those of addition of alum.
NETL
NSTL
万方数据
维普
