马铃薯泥黏豆包制作工艺研究  

Study on the Process of Niandoubao with Potato Mud

作　　者：张春芝[1] 曲颖[1] 胡亚光[1] 迟晓星[1] 杨宏志[1] ZHANG Chunzhi;QU Ying;HU Yaguang;CHI Xiaoxing;YANG Hongzhi(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《农产品加工》2021年第4期43-45,共3页Farm Products Processing

基　　金：大庆市指导性科技计划项目(ZD-2019-33);杂粮食品精细化加工关键技术合作研究及应用示范(2018YFE0206300)。

摘　　要：以黄米面、马铃薯泥为主要原料,以感官评定分数为指标,通过单因素试验及正交试验对马铃薯泥黏豆包的制作工艺进行了研究。结果表明,在发酵温度为35℃,湿度为80%,发酵时间为35 min,黄米面与马铃薯泥的配比为10∶11,酵母添加量占原料总量的1.1%时,制作的黏豆包品质最佳。Taking yellow rice noodle and potato mud as raw materials,the production process of potato mud Niandoubao was researched.It determined the most suiable condition of various factors through the single factor experiments,then determineed the best formula through orthogonal experiment.The result showed that the fermentation temperature was 35℃,the humidity was 80%,the fermentation time was 35 min,the ratio of yellow rice and potato mud was 10∶11,the amount of yeast was 1.1%of the total raw material.The Niandoubao had moderate viscosity,good puality and grains special flavor.

关 键 词：黏豆包 马铃薯泥 工艺 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]