鲜马铃薯热干面的制作工艺研究 |
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引用本文: | 施建斌,蔡沙,何建军,蔡芳,王少华,陈学玲,涂艳华,陈成,梅新.鲜马铃薯热干面的制作工艺研究[J].湖北农业科学,2016(23). |
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作者姓名: | 施建斌 蔡沙 何建军 蔡芳 王少华 陈学玲 涂艳华 陈成 梅新 |
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作者单位: | 湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心农产品加工分中心,武汉,430064 |
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基金项目: | 湖北省农业科技创新中心项目﹙2016-620-000-001-035﹚;武汉市晨光计划项目﹙2016070204010109﹚;湖北省农业科学院青年基金项目﹙2014NKYJJ48﹚ |
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摘 要: | 热干面是武汉地区主要的早餐,以新鲜马铃薯(Solanum tuberosum L.)为原料,开发热干面,可简化生产工序、节省成本和能耗、减少环境污染,推进湖北省马铃薯主食化进程。采用单因素试验考察了碱添加量、马铃薯添加量、食盐添加量以及水添加量对马铃薯热干面蒸煮特性、感官评价、质构特性的影响,确定了单因素最优水平,在此基础上,以感官评价值为指标,进行四因素三水平正交试验,得到马铃薯热干面最佳配方为碱添加量0.3%、马铃薯添加量40%、食盐添加量1.0%、水添加量32%。
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关 键 词: | 鲜马铃薯(Solanum tuberosum L.) 热干面 蒸煮特性 质构特性 |
Technology of Hot-and-dry Noodles from Fresh Potato |
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Abstract: | Hot-and dry noodles is a major breakfast in Wuhan district. The development of fresh-potato ﹙Solanum tuberosum L.﹚ hot-and-dry noodles can simplify the production processes,save cost and energy consumption,and reduce environmental pollution. The effects of additive amounts of soda, fresh potato,salt,and water on cooking property,sensory evaluation,and tex-ture property are studied. Based on the signal single factor experiment,the orthogonal experiment of four factors and three lev-els is design and carried out,in which the sensory evaluation values is applied as an index. The results show that the opti-mum recipe is 0.3% soda,40% fresh potato,salt 1.0%,and water 32%. |
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Keywords: | fresh potato﹙Solanum tuberosum L ﹚ hot-and-dry noodles cooking property texture property |
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