摘要
利用正交试验设计方法,研究磷酸单酯淀粉对汤圆面皮品质的影响,采用极差、方差分析对实验结果进行了分析。结果表明:磷酸单酯淀粉是对汤圆品质影响最大的因素,其次是加水量、水温,磷酸单酯淀粉影响显著(p=0.05)。其优化工艺参数为磷酸单酯淀粉用量为7%(以糯米粉质量计),水温为85℃,水的添加量为80%(以糯米粉质量计)。
Effects of the phosphate monoester starch on the sweet dumplings wrappers were investigated by orthogonal experimental design method.Range analysis and variance analysis methods were carried out to analyse the test results.The results showed that the phosphate monoester starch signif icantly affected the quality of sweet dumplings wrappers（p=0.05）,then followed by water addition and water temperature.The optimal technical parameters of sweet dumplings wrappers were phosphate monoester starch 7%（count as glutinous rice flour）,water temperature 85℃,and water addition80%（count as glutinous rice ？ our）.
出处
《食品工业》
北大核心
2010年第5期77-79,共3页
The Food Industry
基金
河南科技学院博士基金资助项目(06014)
河南科技学院青年骨干教师资助项目
关键词
磷酸单酯淀粉
汤圆
应用
phosphate monoester starch
sweet dumplings
application
