菱角粉皮的研制

Research on Water Caltrop Vermicelli

通过添加不同比例的其他淀粉(马蹄淀粉、慈姑淀粉、玉米淀粉)和添加剂(瓜尔豆胶、复合磷酸盐),对菱角粉皮的品质进行改良,以断条率、煮沸损失和膨润度等作为质量指标进行评价。通过单因素试验和正交试验得出马蹄淀粉40%,慈姑淀粉20%,瓜尔豆胶0.1%,复合磷酸盐0.7%时,复合使用效果最佳。

This experiment improves the quality of water caltrop vermicelli by adding different proportions of other starch （water chestnut starch, arrowhead starch, corn starch） and additives （guar gum, compound phosphate） under the standard rate of loss and swelling degree of boiling. Based on the single factor experiment and orthogonal experiment, the best optimal proportion of above 4 factors added to the vermicelli are that chestnut starch 40%, arrowhead starch 20%, guar gum 0.1%, compound phosphate 0.7%.