包装与食品机械2024，Vol.42Issue(5)：60-69,10.DOI:10.3969/j.issn.1005-1295.2024.05.007
添加鲜马铃薯浆的米粉加工工艺研究
Study on the processing conditions of rice noodles added with fresh potato pulp
摘要
Abstract
In order to produce high-quality rice noodles with fresh potato pulp as raw material,the processing conditions were studied by single factor test and response surface optimization method.The nutritional compositions of rice noodles samples and commercially available rice noodles were compared by detecting nutrient indexes.The results show that the optimal process for processing rice noodles added with fresh potato pump is as follows:mass addition ratio of fresh potato pulp raw materials is 28.8％,the curing section temperature is 88 ℃,and the extrusion screw speed is 90 r/min.The comprehensive score of rice noodles under these processing parameters is 0.980±0.012,which reaches the level of commercially available rice noodles.Compared with commercially available products,the protein content is 18.64％ higher,the vitamin C content is 25.36％ higher,the dietary fiber content is 123.71％ higher,and the fat content is 14.29％ lower,and the nutritional composition is better.This study provides a technical reference for the development of high-quality rice noodle products using fresh potatoes as raw materials.关键词
鲜马铃薯/米粉/响应面设计/工艺优化Key words
fresh potato/rice noodles/response surface design/process optimization分类
轻工纺织引用本文复制引用
杨云任,张梦瑶,黄小梅,陈孝天,张克,吕黄珍..添加鲜马铃薯浆的米粉加工工艺研究[J].包装与食品机械,2024,42(5):60-69,10.基金项目
国家马铃薯产业技术体系项目(CARS-09-P28) （CARS-09-P28）
国有资本经营预算项目(GZ202007) （GZ202007）
