摘要
以小麦粉和紫薯为主要原料,采用以紫薯泥代替紫薯淀粉的方法,对紫薯挂面的制作工艺进行研究。通过正交试验确定了生产紫薯挂面的最佳配方为紫薯与小麦粉比例3∶7、水添加量31%和谷朊粉添加量1.5%。用此配方生产的紫薯挂面色泽鲜艳,具有紫薯特有的香味,断条率低,口感良好,营养丰富。
Taking wheat flour and purple sweet potato as raw material, new technology of adding purple mashed potatoes instead of purple sweet potato starch was applied to study production process of purple sweet potato vermicelli. Optimum parameters of vermicelli with purple sweet potato were confirmed by orthogonal experiment.Resuhs showed that ratio of purple sweet potato to wheat flour was 3：7, water was 31%, wheat gluten was 1.5%.Product had bright color, special purple sweet potato flavor, low rate of broken bars, good taste and rieh in nutrition.
出处
《粮油加工（电子版）》
2014年第8期45-47,50,共4页
Machinery for Cereals Oil and Food Processing Main Contents
关键词
紫薯
挂面
加工工艺
Purple sweet potato, Vermicelli, Processing technology
