摘要
以红薯淀粉、木薯淀粉、玉米淀粉为主要原料,研究粉丝的明矾替代物,由单因素试验和正交试验对无矾粉丝的配方进行优化。结果表明,无矾粉丝替代物的最佳配方是复合磷酸盐0.4%,玉米变性淀粉5%,沙蒿胶0.3%。以此配方制作的粉丝,弹韧性、耐煮性均可达到明矾粉丝的效果,口感更为爽滑。
Sweet potato starch,cassava starch and con starch were mixed as raw material,vermicelli without aluminum additive was studied.The optimum formula of vermicelli without aluminum were determined by using single factor method and orthogonal array design.Results showed that the optimum formula included compound phosphate 0.4 %,modified corn starch 5 %,artemisia glue 0.3 %.The vermicelli in this formula compared to the vermicelli with aluminum,elasticity and boiling resistance tasted almost the same.
出处
《食品研究与开发》
CAS
北大核心
2013年第9期133-136,共4页
Food Research and Development
关键词
粉丝
复合磷酸盐
玉米变性淀粉
沙蒿胶
vermicelli
compound phosphate
modified corn starch
artemisia glue
