| 无明矾马铃薯粉丝制作工艺及其性能的研究 |
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| 引用本文： | 索海英,德力格尔桑,张航.无明矾马铃薯粉丝制作工艺及其性能的研究[J].粮食与食品工业,2011,18(2):27-30. |
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| 作者姓名： | 索海英 德力格尔桑 张航 |
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| 作者单位： | 内蒙古农业大学食品科学与工程学院,呼和浩特,010018 |
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| 摘 要： | 以β-葡聚糖、CaCl2、KCl、葡萄糖酸内酯(GDL)的混合凝固剂来替代明矾测定粉丝的断条率和糊汤情况,通过正交试验得出最佳配方比为:β-葡聚糖、CaCl2、KCL、GDL质量分数为0.16%,0.14%,1.8%,1.2%,熟化时间5 min,温度为92℃,这种复合凝胶剂改善了马铃薯粉丝的感官、断条率、烹煮损失率等...
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| 关 键 词： | 马铃薯粉丝 复合凝胶剂 明矾 |
Study on technology of making non-alum potato noodles and its performance |
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| Suo Haiying,Deligersang,Zhang Hang.Study on technology of making non-alum potato noodles and its performance[J].Cereal and Food Industry,2011,18(2):27-30. |
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| Authors: | Suo Haiying Deligersang Zhang Hang |
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| Affiliation: | Suo Haiying,Deligersang,Zhang Hang College of Food Science and Engineering,Inner Mongolia Agricultural University(Huhhot 010018) |
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| Abstract: | The cut rate and paste soup situation of vermicelli are determined in the use of mixed concreting of β-glucan,CaCl2,KCl and glucono-delta-lactone（GDL）.The optimum conditions are obtained by the orthogonal tests：the mass ratio of β-glucan,CaCl2,KCl and GDL is 0.16%,0.14%,1.8%,1.2%,and the curing time is 5 minutes,the temperature is 92℃.The sense organ,cut rate,paste soup situation and other character of potato noodles are improved by the complex gel. |
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| Keywords: | potato noodles composite gel agent alum |
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