无矾马铃薯粉丝改良剂的研究

Study on the improvement of alum-free potato vermicelli

以马铃薯淀粉为原料制作粉丝,采用正交试验回归分析研究黄原胶、魔芋粉、刺槐胶、蔗糖酯和复合磷酸盐对马铃薯粉丝质构特性的影响。结果表明:马铃薯无矾粉丝改良剂最佳配方为黄原胶0.125%、魔芋粉0.250%、刺槐胶0.300%、蔗糖酯0.025%、复合磷酸盐0.050%。在该条件下,粉丝质构品质最佳。

The experiment used potato starch as raw material to make vermicelli. The effects were studied by Orthogonal test regression a nalysis, including xanthan guru, konjac powder, locust gum, sucrose ester and compound phosphate to the potato starch. The effect of several additives on the quality of potato vermicelli texture was re searched. The best best improver of alum free potato vermicelli for- mular as followed： xanthan gum 0.125%, konjac power 0.250%, a cacia gun, 0.300%, sucrose ester 0.025% and compound phosphate 0.050%. Under this condition, the texture properties of vermicelli is the best.