【摘要】 以优质新鲜马铃薯为基本原料,通过添加牛奶以弥补马铃薯蛋白质、钙、维生素A不足的缺点,添加谷物以解决纯马铃薯粉膨化率低的不足。通过单因素考察,本试验以玉米面、糯米粉、面粉、鲜马铃薯为配方的显著影响因素,以水分含量、膨化温度、挤压膨化机的螺旋杆转速为主要的工艺控制条件,对复合马铃薯膨化条进行了初步试验,用正交实验确定了最佳配方和最佳工艺条件。更多还原

【Abstract】 Using high quality fresh potato as basic raw materials,added the milk to make up the lack of protein, calcium and VA of potato,we also added corns because the expanding rate of potato powder was low.After the experiments of single factors,regarding maize powder,sticky rice powder,flour,fresh potato as main effect factors of ingredients and taking the content of moisture,temperature of expanding,the rotate speed of screw as main controlling conditions of process,we studied the compound expanded potato stripe elementarily.After the orthog- onal experiments we decided the optimum formulas and the conditions of process.更多还原