生鲜紫薯面条加工工艺研究.pdfVIP

FOOD SCIENCE AND TECHNOLOGY 2015 40 01 ( 233100) DOI:10.13684/j.cnki.spkj.2015.01.038 Processing technology of fresh purple potato noodles With purple potato and fl ours as the main ingredient, citric acid and D-ascorbic acid sodium as the main stabilizer color-protecting, the processing technology of purple potato noodles were studied. On the basis of single factor experiment, orthogonal experiments, the purple potato noodles processing technology were optimized. The results showed that under the following process conditions: fl ours 100%, added purple potato 45%, citric acid 0.3%, D-ascorbic acid sodium 0.18%, salt 3.0%, carrageenan 0.6%,