文献类型：期刊文献

中文题名：正交试验优选马铃薯全粉面条的制作工艺

英文题名：Processing Technology of Potato Noodles by Orthogonal Design

作者：刘玲玲[1];韩黎明[1];车树理[1];陈亚兰[1]

第一作者：刘玲玲

机构：[1]甘肃中医药大学定西校区,甘肃定西743000

第一机构：甘肃中医药大学定西校区

年份：2017

卷号：23

期号：6

起止页码：39

中文期刊名：中国食物与营养

外文期刊名：Food and Nutrition in China

收录：CSTPCD

基金：2016年度甘肃省高等学校科研项目;学校重点项目"西北地区马铃薯主食低成本开发研究"(项目编号:TD2016ZD04)

语种：中文

中文关键词：马铃薯全粉面条;正交试验;断条率;烹调损失率;感官品质

外文关键词：potato powder noodle; orthogonal design; rate of broken noodle; rate of cooking loss; sensory quality

摘要：目的:优选马铃薯面条的最佳工艺参数。方法:以马铃薯全粉和小麦粉比例、面团含水量、食盐添加量和和面水温为试验因素,以断条率、烹调损失率和感官评定为评价指标,采用L_9(3~4)正交设计,优选马铃薯面条的最佳工艺。结果:马铃薯全粉面条的最佳工艺参数为马铃薯全粉含量为20%、食盐添加量为1.6%、面团含水量为50%、和面水温为40℃。结论:按此工艺参数加工的面条具有色泽光亮、表观光滑、口感细腻、富有弹性等特点,可为马铃薯面条的制作新工艺提供依据。
[Objective] To optimize the processing parameters for potato noodles. [Method] We conducted the experiments using orthog- onal design L9 （34 ）, as the effected factors including the rate of potato powder and wheat flour, moisture content to dough, salt content and water temperature, the evaluation indexes including the rate of broken noodles, rate of cooking loss, and sensory evaluation. [Result] Optimized parameters were potato powder content 20% , salt content 1.6% , moisture content 50% , water temperature 40~C. [Conclusion] Processed noodles were with bright color, smooth surface, delicate taste, flexibility and other characteristics according to optimized parame- ters, which could provide a foundation for the production of potato noodles.