湿方便甘薯粉丝加工工艺研究

Study on the process control of wet sweet potato vermicelli

以自制甘薯淀粉为原料 ,通过研究淀粉改良剂对甘薯淀粉粘度的影响 ,以及生产过程中特别的浸洗处理、杀菌等重要工艺对方便甘薯粉丝卫生质量的影响 ,研制出含水量在 4 0 0g/kg左右、保质期为 3～

This paper studied the influence of starch modifying agent to the viscosity of sweet potato starch and the influence of special soaking and sterilization to the hygienic quality of sweet potato vermicelli Based on above results, a new convenience food, sweat potato vermicelli which contained about 40% water was developed. It's storage life was 3～6 month .