中国食物与营养2017，Vol.23Issue(6)：39-42,4.
正交试验优选马铃薯全粉面条的制作工艺
Processing Technology of Potato Noodles by Orthogonal Design
摘要
Abstract
[Objective] To optimize the processing parameters for potato noodles.[Method] We conducted the experiments using orthogonal design L9 (34),as the effected factors including the rate of potato powder and wheat flour,moisture content to dough,salt content and water temperature,the evaluation indexes including the rate of broken noodles,rate of cooking loss,and sensory evaluation.[Result]Optimized parameters were potato powder content 20％,salt content 1.6％,moisture content 50％,water temperature 40℃.[Conclusion]Processed noodles were with bright color,smooth surface,delicate taste,flexibility and other characteristics according to optimized parameters,which could provide a foundation for the production of potato noodles.关键词
马铃薯全粉面条/正交试验/断条率/烹调损失率/感官品质Key words
potato powder noodle/orthogonal design/rate of broken noodle/rate of cooking loss/sensory quality引用本文复制引用
刘玲玲,韩黎明,车树理,陈亚兰..正交试验优选马铃薯全粉面条的制作工艺[J].中国食物与营养,2017,23(6):39-42,4.基金项目
2016年度甘肃省高等学校科研项目、学校重点项目“西北地区马铃薯主食低成本开发研究”(项目编号:TD2016ZD04). （项目编号:TD2016ZD04）
