添加细菌纤维素无明矾马铃薯淀粉粉条的实验研究

Alum-free Potato Starch Noodles with Bacterial Cellulose as Food Additive

用细菌纤维素替代明矾为食品添加剂,可制得品质较好的马铃薯淀粉粉条.通过品质测定确定当细菌纤维素的添加量为0.20%,时粉条品质最佳,糊汤度为0.113优于市售马铃薯淀粉粉条的0.335,断条率与市售粉条相同均为0,咀嚼度为2.092,g与市售粉条的咀嚼度2.437,g接近.

Bacterial cellulose was used as a food additive to substitute for alum in traditional potato starch noodles, and better quality noodles can be made. When the bacterial cellulose was 0.20%, the best noodles with the following properties were made： the absorbance value is 0.113, better than the 0.335 of the market potato starch noodles;the break rate is 0, the same as that of the market potato starch noodles; and the chewiness is 2.095, very close to that of the market noodles, 2.437.