Potato has high nutrition and health function, The process of potato instant noodle is studied.
马铃薯全粉具有较高的营养价值及保健作用，研究了马铃薯方便面的生产工艺及配方。
By experiment, when the percentage of the potato flakes is 35% in the mixed-dough, the quality of potato instant noodle is good.
在保证方便面质量和加大马铃薯粉比例的要求下，试验分析表明，在马铃薯全粉的添加量达到35%时，马铃薯方便面具有较好品质。
By experiment, when the percentage of the potato flakes is 35% in the mixed-dough, the quality of potato instant noodle is good.
在保证方便面质量和加大马铃薯粉比例的要求下，试验分析表明，在马铃薯全粉的添加量达到35%时，马铃薯方便面具有较好品质。
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