摘要
以竹芋淀粉为原料做成竹芋粉皮,经正交实验,得出马蹄淀粉、小麦淀粉、魔芋精粉、瓜尔豆胶复合使用时的最佳配比为:马蹄淀粉5%、小麦淀粉8%、魔芋精粉1%、瓜尔豆胶0.5%。成品口感爽滑,组织细腻,富有弹性。
Using canna starch as main material, based on a 4-factor-and-3-dimension orthogonal test,the result showed that the optimal proportion of above 4 factors added to the vermicelli was： water chestnut starch 5%, wheat starch 8%, konjac flour 1%, guar gum 0.5%. The quality of finished product was good and had certain flexibility.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第7期128-130,共3页
Science and Technology of Food Industry
关键词
竹芋淀粉
粉皮
生产工艺
canna starch
vermicelli
processing
