为了研究一种高占比的紫薯全粉面条加工工艺,以紫薯全粉为原料,选取玉米淀粉的添加量、蒸制时间、老化时间和混合食用胶(CMC∶刺槐豆胶=6∶4)的添加量为自变量进行单因素试验,并在单因素试验的基础上,用响应面设计优化紫薯面条的加工工艺。该紫薯全粉面条的最佳工艺条件为:玉米淀粉添加量为质量分数6.30%(以紫薯全粉的添加量为基础),蒸制时间为9.00 min,老化时间为4.20 h,混合胶的添加量为0.80%;在此条件下断条率为0%,蒸煮损失率为17.03%,感官评价为85.85分。该研究为高占比紫薯全粉面条的制作提供了理论基础。
In order to study a high proportion of purple potato whole noodles processing technology, this study used purple potato whole powder as raw material, the addition amount of corn starch, cooking time, aging time and the addition amount of mixed edible gum (CMC: locust bean gum=6∶4) were used as independent variables for single factor experiment. Based on the single factor experiment, the response surface design was used to optimize the processing technology of purple potato noodles. After investigating the feasibility of practical operation, the optimum technological conditions for the purple sweet potato noodles were established as follows: corn starch content was 6.30%; steaming time was 9.00 min; aging time was 4.20 hours; and the amount of mixed gel was 0.80%. In this condition, the broken rate was 0%; the cooking loss was 17.03%; and the sensory evaluation was 85.85 points. It provides a theoretical basis for the manufacture of high proportion of purple potato noodles.
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