包装与食品机械2016，Vol.34Issue(3)：20-24,5.DOI:10.3969/j.issn.1005-1295.2016.03.005
响应面法优化马铃薯泥面条工艺配方
Optimization of Mashed Potatoes Noodle Process Formula by Response Surface Method
张笑笑 1李瑜1
作者信息
- 1. 河南农业大学食品科学技术学院，郑州450002
- 折叠
摘要
Abstract
In order to speed up the process of potato staple food,reduce the cost of potato flour noodles, and effectively utilize the nutritional components in potato,the process formula of potato noodles was studied by using potato mud as raw material.On the basis of single factor experiment,using response surface methodology to optimize the process formula of mashed potato noodles,noodle study mashed potatoes addition,the amount of added salt water added amount of sensory scores and broken rate influence,it is concluded that the regression equations for predicting model.The results showed that:the addition amount of mashed potatoes,salt and wa-ter,respectively 40.65%,0.40%,while 17.13 percent,the highest score of 98.13 senses,noodles broken bars lowest rate 6.15%.The study provides a theoretical basis for further study of mashed potato noodles.关键词
马铃薯泥/面条/响应面法Key words
mashed potatoes/noodles/response surface method分类
轻工纺织引用本文复制引用
张笑笑,李瑜..响应面法优化马铃薯泥面条工艺配方[J].包装与食品机械,2016,34(3):20-24,5.
