响应面法优化马铃薯无矾营养粉条生产工艺

摘要

以马铃薯淀粉为原料,采用挤压法生产马铃薯无矾营养粉条,利用响应面试验优化挤压最佳工艺参数.结果表明:在水分添加量为24%、一段挤出温度140℃、二段挤出温度100℃的条件下,马铃薯无矾营养粉条生产条件最优,此时其感官评分为95.25分,马铃薯无矾营养粉条口感最好.%Potatostarch was used as raw material to develop potato-free vitriolic noodles using high-tempera-ture and high-pressure extrusion method, and the optimum process was optimized by response surface method. The results showed that the optimum condition was as follows:water content of 24%, an extrusion temperature of 140℃, two extrusion temperature of 100℃, and the sensory score was 95.25. Under this condition, the best taste of potato noodle nutrition vermicelli.