紫薯面加工工艺研究

目的]得出高品质紫薯面条的工艺配方。方法]以紫薯、面粉为原料,采用单因素试验和正交试验相结合的方法测定手工面条的烹煮损失率、断条率和感官评价值,研究紫薯面条的加工工艺配方。结果]紫薯面产品的最佳配方为在面粉量为100 g时,紫薯添加量40%,水添加量36%,卡拉胶添加量0.5%,在此工艺条件下,产品断条率为0,烹煮损失率为10.1%。结论]高品质紫薯面将会具有广阔的市场前景。

Study on Processing Technology of Purple Sweet Potato Noodles

Objective] To obtain the technique of high-quality purple sweet potato noodle.Method] With purple sweet potato and flour as material,the combination of single-factor test and orthogonal test method was used to determine loss rate,noodle break rate and sensory evaluation value.Result] The optimum compound for purple sweet potato noodle is flour amount 100g,purple sweet potato 40%,water 36%,carrageenin 0.5%.Under the above conditions,the noodle break rate is 0,the loss rate is 10.1%.Conclusion] High-quality purple sweet potato noodle would have a broad market prospect.