摘要
研究了山药红薯粉条的加工工艺,并对其品质进行分析.在单因素试验的基础上,采用响应面法对山药粉添加量、海藻酸钠添加量、糊化时间、糊化温度 4 个因素进行优化,得到山药红薯营养粉条的最佳工艺参数:山药粉添加量 12%、海藻酸钠添加量 0.6%、糊化时间 102 s、糊化温度 80℃.该工艺制作的粉条口感劲道、韧性十足、不易断条、耐煮性好且不含明矾,为进一步丰富粉条产品提供了理论依据.
Abstract
The processing technology of yam sweet potato noodles with yam was studied,and its quality was analyzed.On the basis of single factor test,the response surface method was used to optimize the content of yam powder,sodium alginate content,gelatinization time and gelatinization temperature.The optimal process parame-ters of yam sweet potato noodles were obtained:the content of yam powder 12%,the content of sodium alginate 0.6%,gelatinization time 102 s and gelatinization temperature 80℃.The noodles made by this process has strong taste,full toughness,not easy to break,good cooking resistance and no alum,and this formula provided the theo-retical basis for further production.
基金项目
现代农业产业技术体系建设项目(CARS-10-C-13)
漯河职业技术学院科技研发校级项目(2022)(2022-KJYF-03)
河南省高等学校重点科研项目(24B550009)
NETL
NSTL
万方数据