期刊论文

中文

中国食物与营养

1006-9577

2014

12

46-50

10.3969/j.issn.1006-9577.2014.12.013

长沙市科技局科技成果转化资金（项目编号：k1203114-21）,长沙县科技局科技成果转化资金（项目编号：1341） 长沙县2014年度第二批科技计划项目：中小微科技企业发展资金专项（项目编号：1439）.

本校为第一机构

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。

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 ch...