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| 添加几种淀粉对鲜河粉品质的影响 | |
| 引用本文： | 阮征,梁兰兰,杨洋.添加几种淀粉对鲜河粉品质的影响[J].河南工业大学学报(自然科学版),2003,24(4):46-48. |
| 作者姓名： | 阮征 梁兰兰 杨洋 |
| 作者单位： | 1. 华南理工大学,食品与生物工程学院,广东,广州,510640 2. 广东省粮食科学研究所 3. 广西大学,生糖学院,广西,南宁,530004 |
| 基金项目： | 广东省科技攻关项目(2KM0340-2N) |
| 摘 要： | 在以早糙籼米为主要原料制作的鲜河粉中,添加不同比例的玉米淀粉、马铃薯淀粉、蕉芋淀粉、马蹄粉,并对河粉的粘合性、弹性、咀嚼性、拉伸强度、断条率等质量指标进行了测定.在此基础上进行了3因素3水平正交试验.结果表明,鲜河粉添加淀粉的优化配比为5%玉米淀粉、2%蕉芋淀粉、2%马铃薯淀粉、1%马蹄粉. |
| 关 键 词： | 鲜河粉 淀粉 质量指标 |
| 文章编号： | 1671-1629(2003)04-0046-03 |
| 修稿时间： | 2003年7月12日 |
EFFECT OF SEVERAL KINDS OF STARCH ON THE QUALITY OF FRESH HEFEN |
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| RUAN Zheng,LIANG Lan-lan,YANG Yang.EFFECT OF SEVERAL KINDS OF STARCH ON THE QUALITY OF FRESH HEFEN[J].Journal of Henan University of Technology Natural Science Edition,2003,24(4):46-48. | |
| Authors: | RUAN Zheng LIANG Lan-lan YANG Yang |
| Affiliation: | RUAN Zheng~1,LIANG Lan-lan~2,YANG Yang~3 |
| Abstract: | Different composite ratio of corn starch,Potato starch,canna starch and water chestnut powder were added to the fresh Hefen,which was made mainly from early nonglutinous rice,and several quality parameters of the fresh Hefen were determined,such as stickiness,springiness,chewiness,tensile strength and strip broken ratio.Based on the above-mentioned results,a 3 factors and 3 dimensions orthogonal test was carried out.The results showed that the optimal proportion of starch added to the fresh Hefen was:corn starch 5%,potato starch 2%,canna starch 1% and water chestnut powder 1%. |
| Keywords: | fresh Hefen starch quality parameters |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |