食品与发酵工业2017，Vol.43Issue(9)：155-161,7.DOI:10.13995/j.cnki.11-1802/ts.013814
紫薯全粉面配方及制备工艺的优化
Study on the optimization of purple sweet potato noodles
摘要
Abstract
The optimization the processing technology of purple sweet potato noodles,which contains 20％ starch and 80％ purple sweet potato flour was studied.According to Box-Behnken central composite experiment design and single factor experiments the amount of gelatinized starch,steaming time and aging time were chosen as impact factors,the loss of cooking and sensory were response values.The interaction of respective variables and response surface on the sensory evaluation and cooking lost were studied.Simulated quadratic polynomial regression equation of a prediction model was set up.The results showed that the optimum processing conditions of purple sweet potato noodles were as follows:the gravy paste 10.30 g,the steaming time 5.30 min and aging time 3.70 h.Under the above conditions,the sensory score was 87 and the loss of cooking was 14.96％.关键词
紫薯全粉/制芡/老化/蒸制/挤压/响应面Key words
purple sweet potato flour/starch/gelatinization/aging/response surface methldology引用本文复制引用
范会平,吴丹,王娜,索标,赵天学,艾志录..紫薯全粉面配方及制备工艺的优化[J].食品与发酵工业,2017,43(9):155-161,7.基金项目
科技部“十三五”国家重点研发计划重点专项(2016YFN010104) （2016YFN010104）
河南省重大科技专项(161100110100) （161100110100）
河南省科技厅重点科技攻关项目(162102110062) （162102110062）
