| 玉米粉丝耐煮配料的研究和应用 |
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| 引用本文： | 杜连起. 玉米粉丝耐煮配料的研究和应用[J]. 中国食品添加剂, 2001, 0(2): 19-22 |
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| 作者姓名： | 杜连起 |
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| 作者单位： | 河北职业技术师范学院食品工程系,昌黎,066600 |
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| 摘 要： | 本试验采用三因素二次回归正交试验，确定了食盐、明矾、CMC－Na作为玉米粉丝耐煮成分的最佳配比。对不同取代度的淀粉磷酸酯在玉米粉丝中的作用也进行了研究，结果表明，取代度为0．690的淀粉磷酸酯效果最佳，且用量不超过4％。经实验室综合试验和在实际生产中进行试验最终确定了玉米粉丝耐煮配料组成为食盐、明矾、CMC－Na和淀粉磷酸酯，其最佳配比（按100g干淀粉）为0．50g，0.67g,0.20g和3.0g。
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| 关 键 词： | 配料 玉米粉丝 耐煮剂 配比 试验 |
The Study and Application of the Boil-resisting Agent of Corn Starch Vermicelli |
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| Du Lianqi Dept. of Food Engineering,Hebei Vocation-technical Teachers College,Changli. The Study and Application of the Boil-resisting Agent of Corn Starch Vermicelli[J]. China Food Additives, 2001, 0(2): 19-22 |
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| Authors: | Du Lianqi Dept. of Food Engineering Hebei Vocation-technical Teachers College Changli |
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| Affiliation: | Du Lianqi Dept. of Food Engineering,Hebei Vocation-technical Teachers College,Changli 066600 |
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| Abstract: | By means of three factors quadratic repression orthogonal test design, this paper determined the Components and optimum formulation of the boil-resisting agent for corn starch vremicelli, and also studied the effect of starch phosphates with different degree of substitution of starch vermicelli production. The results indicated that the effect of starch phosphates with 0. 690 substitution degree was optimum and its amount under 4 % was commedatory. The boil-resisting agent of corn starch vermicelli consisted of table salt, alum, CMC-Na and starch phosphates and optimum amounts of four batches in 100g dry starch were 0.50, 0.67, 0.20 and 3.00g respectively. |
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| Keywords: | Corn starch vermicelli Boil-resisting agent |
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