摘要
甘薯淀粉不溶性直链淀粉含量较低(14%),使得其制得的粉丝有易断条糊汤的问题。因此在以甘薯淀粉为主要原料生产粉丝的过程中,经常加入明矾(十二水合硫酸铝钾)以增加其韧性和耐煮性。以90%甘薯淀粉+10%木薯淀粉为主要原料,选择羟丙基二淀粉磷酸酯、蜡质马铃薯淀粉、沙蒿胶为明矾替代物。通过单因素实验和正交实验测定混合粉的RVA参数;采用物性仪测定粉丝的拉伸性;并进行感官评价和短条率分析,研究发现原料粉中加入羟丙基二淀粉磷酸酯(5%)、蜡质马铃薯淀粉(3%)、沙蒿胶(0.50%),可明显提高红薯粉丝的品质,显著改善其断条糊汤状况,使无矾红薯粉丝在感官评价中可接受性显著提高。
The quality of sweet potato vermicelli is not good,mainly because of the starch lack of insoluble amylose content（14%）.Therefore,alum is normally used into sweet potato starch in the processing of vermicelli in order to increase toughness.90% sweet potato starch and 10% cassava starch were mixed as raw material,hydroxy propyl distarch phosphate,waxy potato starch,Artemisia sphaerocephala Krasch as the substitites for alum were added in raw material with different ratio.RVA,TPA,sensory evaluation were used to measure the quality of mixed powder and vermicelli,The result showed that raw material with hydroxy propyl distarch phosphate（5%）,waxy potatoesstarch（3%） and Artemisia sphaerocephala Krasch（0.50%）,could improve the quality of sweet potato vermicelli,significantly.
出处
《食品科技》
CAS
北大核心
2011年第4期122-126,130,共6页
Food Science and Technology
关键词
红薯粉丝
羟丙基二淀粉磷酸酯
蜡质马铃薯淀粉
沙蒿胶
sweet potato vermicelli
hydroxy propyl distarch phosphate
waxy potato starch
Artemisia sphaerocephala Krasch
