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.
SI Yilei
,
AI Zhilu
,
XU Mengyan
,
FAN Huiping
,
WANG Xuezhu
. Process optimization of 90% purple potato powder noodle[J]. Food and Fermentation Industries, 2020
, 46(3)
: 160
-166
.
DOI: 10.13995/j.cnki.11-1802/ts.021406
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