CAJ | 학술논문

以甘薯全粉和小麦粉为主要原料，研制一种新型湘味甘薯挤压膨化熟食。从甘薯全粉、小麦粉、物料水、食盐添加量等方面对湘味甘薯挤压膨化熟食产品品质的影响进行研究，试验得出湘味甘薯挤压膨化熟食的最佳配方为：36．77%甘薯全粉、36．77%小麦粉、18．57%水、6．98%食盐、0．91%复合料。
이감서전분화소맥분위주요원료，연제일충신형상미감서제압팽화숙식。종감서전분、소맥분、물료수、식염첨가량등방면대상미감서제압팽화숙식산품품질적영향진행연구，시험득출상미감서제압팽화숙식적최가배방위：36．77%감서전분、36．77%소맥분、18．57%수、6．98%식염、0．91%복합료。
Sweet potato flour and wheat flour as raw materials, we developed a new type of Hunan taste sweet potato extrusion puffed food. The influence of the amount of sweet potato flour, wheat flour, water, salt added on the quality of Hunan taste sweet potato extrusion cooked food were studied. Results showed that the best formula of extruded Hunan taste sweet potato was sweet potato flour 36. 77%, wheat flour 36. 77%, water 18. 57%, sodium chloride 6. 98%, and the composite material 0. 91%.