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投稿时间：2017-03-30
投稿时间：2017-03-30
中文摘要: 在传统工艺的基础上生产制作马铃薯米粉，并研究了复合粉料含水量、老化温度、老化时间和干燥温度等工艺条件对马铃薯米粉品质的影响，通过对马铃薯米粉蒸煮品质和全质构分析（TextureProfileAnalysis，TPA）品质的测定，确定了马铃薯米粉的最佳生产工艺条件为：复合粉料含水量37%，老化温度27℃，老化时间10h，干燥温度80℃。
Abstract:Potato rice noodles were produced on the basis of traditional craft，the effects of compound powder moisture content，aging temperature，aging time and drying temperature on the quality of potato rice noodles were studied.The cooking quality and TPA （Texture Profile Analysis）quality of potato rice noodles had being measured，and the optimum conditions for the production of potato flourrice noodles were as follows：compound powder moisture content 37%，aging temperature 27℃，aging time 10 h and drying temperature 80℃.
keywords: potato rice noodles processing conditions quality
文章编号：201722016 中图分类号： 文献标志码：
基金项目:国家重点研发计划（2016YFNC010104）；贵州省科技计划课题（黔科合重大专项字[2014]6016）；贵州省科技计划项目（黔科合支撑[2016]2575号）；贵州省农业科学院院专项（黔农科院院专项[2016]021）
| Author Name | Affiliation |
| LÜ Du，LIU Yong-xiang，DONG Nan，TANG Jian-bo，CHEN Zhao-jun，CHEN Zhong-ai，LIU Jia* | Food Processing Institute of Guizhou Province，Guiyang 550006，Guizhou，China |
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