| 无矾马铃薯粉丝改良剂的研究 |
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| 引用本文： | 程丽英,任红涛,王慧荣,黄丽丽.无矾马铃薯粉丝改良剂的研究[J].食品与机械,2018,34(6):216-220. |
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| 作者姓名： | 程丽英 任红涛 王慧荣 黄丽丽 |
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| 作者单位： | 郑州工程技术学院;河南农业大学 |
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| 摘 要： | 以马铃薯淀粉为原料制作粉丝,采用正交试验回归分析研究黄原胶、魔芋粉、刺槐胶、蔗糖酯和复合磷酸盐对马铃薯粉丝质构特性的影响。结果表明:马铃薯无矾粉丝改良剂最佳配方为黄原胶0.125%、魔芋粉0.250%、刺槐胶0.300%、蔗糖酯0.025%、复合磷酸盐0.050%。在该条件下,粉丝质构品质最佳。
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| 关 键 词： | 马铃薯 粉丝 改良剂 质构 |
| 收稿时间： | 2018/1/6 0:00:00 |
Study on the improvement of alum-free potato vermicelli |
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| CHENGLiying,RENHongtao,WANGHuirong,HUANGLili.Study on the improvement of alum-free potato vermicelli[J].Food and Machinery,2018,34(6):216-220. |
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| Authors: | CHENGLiying RENHongtao WANGHuirong HUANGLili |
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| Affiliation: | Zhengzhou Institute of Technology, Zhengzhou, Henan 450044, China;Henan Agricultural University, Zhengzhou, Henan 450002, China |
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| Abstract: | The experiment used potato starch as raw material to make vermicelli. The effects were studied by Orthogonal test regression analysis, including xanthan gum, konjac powder, locust gum, sucrose ester and compound phosphate to the potato starch. The effect of several additives on the quality of potato vermicelli texture was researched. The best best improver of alum-free potato vermicelli formular as followed: xanthan gum 0.125%, konjac power 0.250%, acacia gum 0.300%, sucrose ester 0.025% and compound phosphate 0.050%. Under this condition, the texture properties of vermicelli is the best. |
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| Keywords: | potato vermicelli improver texture |
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