Title Study on Optimization of Processing Technology and Quality of Yam Sweet Potato Noodles by Response Surface Methodology
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.
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