| 无矾甘薯粉丝的研究 |
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| 引用本文： | 张燕萍, 蔡文思. 无矾甘薯粉丝的研究[J]. 食品工业科技, 2005, (11). |
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| 作者姓名： | 张燕萍 蔡文思 |
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| 作者单位： | 江南大学食品学院,江苏,无锡,214036 |
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| 摘 要： | 研究了无矾甘薯粉丝的制作,着重研究了增筋剂、复合磷酸盐及粉团含水量对甘薯粉丝品质的影响,找出最佳工艺条件。最后对无矾粉丝与加矾粉丝的性能进行了比较。
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| 关 键 词： | 甘薯粉丝 复合磷酸盐 增筋剂 明矾 |
| 文章编号： | 1002-0306(2005)11-0108-03 |
| 修稿时间： | 2005-03-29 |
Study on sweet potato noodles without aluminum |
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| Zheng Yanping et al. Study on sweet potato noodles without aluminum[J]. Science and Technology of Food Industry, 2005, 26(11): 108-110 |
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| Authors: | Zheng Yanping et al |
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| Affiliation: | Zheng Yanping et al |
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| Abstract: | The preparation of sweet potato noodles without aluminum additive was studied. The research focuses the effects of intensifier, complex-phosphate and moisture of dough on sweet potato noodles. The optimum technological condition was determined. Finally, the sweet potato noodles without aluminum was compared to the one with aluminum. |
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| Keywords: | sweet potato noodles complex-phosphate intensifier alum |
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