食品科学 ›› 2004, Vol. 25 ›› Issue (11): 436-439.
• 技术应用 • 上一篇 下一篇
杜连起, 吴燕涛, 高海生, 刘少军
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DU Lian-Qi, WU Yan-Tao, GAO Hai-Sheng, LIU Shao-Jun
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摘要: 通过复因素试验对甘薯粉在挂面中的应用进行了研究,结果表明:小麦粉、甘薯粉和玉米淀粉磷酸酯按100:7:11的比例混合,可制得质量较好且营养价值高的甘薯挂面。
关键词: 挂面, 甘薯, 淀粉磷酸酯
Abstract: This paper studies the processing technology of the sweet potato noodle by means of compound factors test. Theresult showed that combining 100% flour with 7% sweet potato flour, 1% corn amylophosphatate was used for producing highquality and nutrition sweet potato noodle.
Key words: noodle, sweet potato, corn amylophsphate
杜连起, 吴燕涛, 高海生, 刘少军. 甘薯粉挂面的研制[J]. 食品科学, 2004, 25(11): 436-439.
DU Lian-Qi, WU Yan-Tao, GAO Hai-Sheng, LIU Shao-Jun. The Development of Sweet Potato Noodle[J]. FOOD SCIENCE, 2004, 25(11): 436-439.
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