摘要
选择魔芋胶和植物淀粉为主要原料,进行了魔芋粉丝的研制开发,得到了七种不同类型的魔芋粉丝,其中以马铃薯魔芋粉丝为最佳。当芡粉用量为3%～4%,魔芋胶浓度为2.6%～3.3%,用水量为淀粉总量的2～3倍时,制得的马铃薯魔芋粉丝品质最佳,产品具有良好的蒸煮性、韧性和复水性。
The new-type konjac filament was studied using the konjac gum and plant starch as main materials. Seven types of konjac filament were obtained and the best was the potato konjac filament. The optimum ingredients of potato konjac filament were gelatinized starch 3%-4% and konjac gum 2.6%-3.3%. The water was 2 - 3times of starch in process of produce filament, the potato konjac filament quality of cooking toughness and re-dehydration was very well.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第10期151-154,共4页
Science and Technology of Food Industry
基金
云南省自然科学基金资助项目(2002B0043Q)
关键词
淀粉
魔芋胶
粉丝
starch
konjac gum
filament
