粮油加工（电子版）
糧油加工（電子版）
량유가공（전자판）
Cereals and Oils Processing（Electronic Version）
2014年
8期
45-47,50
,共4页
紫薯%挂面%加工工艺
紫藷%掛麵%加工工藝
자서%괘면%가공공예
Purple sweet potato%Vermicelli%Processing technology
以小麦粉和紫薯为主要原料，采用以紫薯泥代替紫薯淀粉的方法，对紫薯挂面的制作工艺进行研究。通过正交试验确定了生产紫薯挂面的最佳配方为紫薯与小麦粉比例3∶7、水添加量31%和谷朊粉添加量1.5%。用此配方生产的紫薯挂面色泽鲜艳，具有紫薯特有的香味，断条率低，口感良好，营养丰富。
以小麥粉和紫藷為主要原料，採用以紫藷泥代替紫藷澱粉的方法，對紫藷掛麵的製作工藝進行研究。通過正交試驗確定瞭生產紫藷掛麵的最佳配方為紫藷與小麥粉比例3∶7、水添加量31%和穀朊粉添加量1.5%。用此配方生產的紫藷掛麵色澤鮮豔，具有紫藷特有的香味，斷條率低，口感良好，營養豐富。
이소맥분화자서위주요원료，채용이자서니대체자서정분적방법，대자서괘면적제작공예진행연구。통과정교시험학정료생산자서괘면적최가배방위자서여소맥분비례3∶7、수첨가량31%화곡원분첨가량1.5%。용차배방생산적자서괘면색택선염，구유자서특유적향미，단조솔저，구감량호，영양봉부。
Taking wheat flour and purple sweet potato as raw material, new technology of adding purple mashed potatoes instead of purple sweet potato starch was applied to study production process of purple sweet potato vermicelli. Optimum parameters of vermicelli with purple sweet potato were confirmed by orthogonal experiment.Results showed that ratio of purple sweet potato to wheat flour was 3∶7, water was 31%, wheat gluten was 1.5%.Product had bright color, special purple sweet potato flavor, low rate of broken bars, good taste and rich in nutrition.
