无矾红薯粉丝的研制及加工工艺

Development and Processing Technology of Alum Free Sweet Potato Noodle

将合成的红薯淀粉磷酸酯与魔芋粉及复合磷酸盐复配,以不同比例加入红薯淀粉中,在不同的条件下生产无矾粉丝。结果表明:当红薯淀粉磷酸酯的加入量为6%;m(魔芋粉)∶m(复合磷酸盐)=2∶3,加入量为1%;搅拌机匀浆,在冷冻条件开粉;干燥温度45℃、干燥时间为3h时生产出的粉丝在断条率和烹煮损失率方面都优于加矾粉丝。

The sweet potato starch phosphate ester was synthesized and mixed with konjac powder and phosphate to form a complex. This complex then added into the sweet potato starch and the possibility of its replacement on alum in sweet potato noodle processing was studied. The best processing technology conditions for alum free noodle were sweet potato starch phosphate ester 6%, konjac powder： phosphate（quality comparison） = 2 ： 3; the content in the complex of the mixture was 1%. During the processing, stirring was used to homogenize the starch suspension, and the noodle was separated under frozen and was dried at 450C for 3h;the rate of breaking and cooking loss were better than the alum additive noodle.