Research Progress and Prospect on the Key Technology Affecting Quality of Fresh and Wet Potato Noodles
Fresh and wet potato noodles are chinese traditional food,which use potato,cassava or sweet potato starch as the main raw materials.It was processed by the following processes,such as extrusion starch dough with the help of extruders,maturation,cooling and packaging.The scale of fresh and wet potato noodles enterprises are different,and many small workshops still exists in our country.So the industry has long-standing product quality problems such as easy aging,easy breaking,aluminum content exceeding the standard and low degree of equipment automation.These problems lead to uneven product quality in the market.Improving the quality of product is the key factor to increase their core competence for related enterprises.In view of the above situation,the research status of non-aluminum quality improver and other key factors in the processing of fresh and wet potato noodles were reviewed,and also the future prospect of the industry was looked forward in this paper.It provides direction and guidance for quality improvement and industry development of fresh and wet potato noo-dles.
fresh and wet potato noodlesquality improverequipment automationfuture prospect
NETL
NSTL
万方数据
维普
