摘要
以β-葡聚糖、CaCl2、KCl、葡萄糖酸内酯(GDL)的混合凝固剂来替代明矾测定粉丝的断条率和糊汤情况,通过正交试验得出最佳配方比为:β-葡聚糖、CaCl2、KCL、GDL质量分数为0.16%,0.14%,1.8%,1.2%,熟化时间5 min,温度为92℃,这种复合凝胶剂改善了马铃薯粉丝的感官、断条率、烹煮损失率等特性指标。
The cut rate and paste soup situation of vermicelli are determined in the use of mixed concreting of β-glucan,CaCl2,KCl and glucono-delta-lactone（GDL）.The optimum conditions are obtained by the orthogonal tests：the mass ratio of β-glucan,CaCl2,KCl and GDL is 0.16%,0.14%,1.8%,1.2%,and the curing time is 5 minutes,the temperature is 92℃.The sense organ,cut rate,paste soup situation and other character of potato noodles are improved by the complex gel.
出处
《粮食与食品工业》
2011年第2期27-30,共4页
Cereal & Food Industry
