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投稿时间：2017-01-17
投稿时间：2017-01-17
中文摘要: 以马铃薯淀粉为原料，采用挤压法生产马铃薯无矾营养粉条，利用响应面试验优化挤压最佳工艺参数。结果表明：在水分添加量为24%、一段挤出温度140℃、二段挤出温度100℃的条件下，马铃薯无矾营养粉条生产条件最优，此时其感官评分为95.25分，马铃薯无矾营养粉条口感最好。
Abstract:Potatostarch was used as raw material to develop potato-free vitriolic noodles using high-temperature and high-pressure extrusion method，and the optimum process was optimized by response surface method.The results showed that the optimum condition was as follows：water content of 24%，an extrusion temperature of 140℃，two extrusion temperature of 100℃，and the sensory score was 95.25.Under this condition，the best taste of potato noodle nutrition vermicelli.
文章编号：201719016 中图分类号： 文献标志码：A
基金项目:
| Author Name | Affiliation |
| PANG Cai-xia，WANG Li-min | Hohhot Vocational College，Hohhot 010070，Inner Mongolia，China |
引用文本：
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