摘要
通过添加竹笋超微粉和小麦淀粉,改变糊化步骤和温度,挤压制作竹笋超微粉无矾木薯粉条。成品柔韧性好,耐煮,不易断,竹笋风味浓郁,弥补了普通粉条缺乏膳食纤维的不足,消除了铝对人体健康的危害。本产品可望有较好的市场前景。
To make cassava vermicelli with bamboo shoots ultrafine powder without alum by adding bamboo shoots ultrafine powder and wheat starch, and changing pasting steps and temperature. The product is more flexibility, resistance to cook, not fracture easily, and full flavor of bamboo shoots, making up normal vermicelli lake of dietary fiber, eliminating harmfulness of aluminum, and has a optimistic market expectation.
出处
《热带农业工程》
2016年第5期27-28,共2页
Tropical Agricultural Engineering
基金
中央级公益性科研院所基本科研业务费专项资金(中国热带农业科学院南亚热带作物研究所)资助项目(No.1630062014019)
关键词
木薯粉条
竹笋超微粉
无矾
cassava vermicelli
bamboo shoots ultrafine powder
without alum
