现代食品科技2018，Vol.34Issue(1)：45-51,7.DOI:10.13982/j.mfst.1673-9078.2018.1.008
马铃薯米粉与纯米粉品质的分析比较
Comparison of Quality of Potato Rice Noodles with Rice Noodles
摘要
Abstract
In this study,the early indica rice was selected to produce the rice noodles by traditional technology.Based on the traditional process,potato powder was added as a rice noodles quality improver to produce potato rice noodles.The pure rice noodles and potato rice noodles with different additive dosages of potato powder were taken as the research object,they were analyzed and compared from four aspects,rehydration characteristics,cooking characteristics,nutrient content and sensory evaluation.The potato rice noodles with different additions of potato powder were compared to determine the best additive dosage of potato powder.The results indicated that the quality of potato rice noodles was better than that of rice noodles.The optimal addition dosage of potato powder was 40％.The potato rice noodles prepared by the traditional process had high rehydration rate,low cooking loss rate and broken rate,nutrients and minerals were more abundant.This study could provide theoretical basis for industrial production,and could also provide selection basis for consumers to choose potato rice noodles.关键词
马铃薯/米粉/品质/比较Key words
potato/rice noodles/quality/comparison引用本文复制引用
刘嘉,吕都,唐健波,李俊,王辉,刘永翔..马铃薯米粉与纯米粉品质的分析比较[J].现代食品科技,2018,34(1):45-51,7.基金项目
国家重点研发计划(2016YFNC010104) （2016YFNC010104）
贵州省科技计划课题(黔科合重大专项字[2014] 6016) （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) （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) （黔农科院院专项[2016] 021）
