改进机制芭蕉芋粉丝品质的研究

STUDIES ON IMPROVING THE QUALITY OF EXTRUTION PRESSED BAJIAOYU (CANNAEDULI SKER) VERMICELLI

为提高芭蕉芋粉丝质量,添加增稠剂、改良剂、食用有机酸的结果与对照比较有明显效果。增稠剂以掺入Ⅰ号剂最好,Ⅱ号次之;改良剂以掺入Ⅰ号最好,Ⅲ号次之;食用有机酸以掺入Ⅱ号酸最好,Ⅰ号酸次之。几种添加剂以增稠剂Ⅰ号效果最为理想。

It showed more effect to improve the starch quality of Bajiao-yu by adding thickening agent, amendment and adible organic acid than that by CK.The best thickening agent was THICKENING AGENT No.l, and No.2 the second; the best amendment was AMENDMENT No. 1, and No.3 the second; the best adible organic acid was ADIBLE ORGANIC ACID No. 2, and No. 1 the second. Among these agents, THICKENING AGENT No.l could have the best effect.