摘要
以发芽苦荞淀粉、绿豆淀粉为主要原料,控制淀粉与水的比例、海藻酸钠添加量、粉丝的冷冻温度和冷冻时间对发芽苦荞粉丝品质的影响,通过正交试验优化了发芽苦荞粉丝的制备工艺。结果表明,最佳工艺为淀粉总质量50 g,淀粉与水的比例1∶0.9,海藻酸钠添加量为淀粉总质量的0.4%,冷冻温度-6℃,冷冻时间10 h,在此条件下产品颜色呈亮黄色,粉丝粗细较均匀,无异味,无杂质。
Buckwheat starch,germination of mung bean starch as the main raw material,control of starch and water ratio of sodium alginate,freezing temperature and freezing time,vermicelli of the effect on the germination of buckwheat vermicelli quality,and through the preparation process of germination of orthogonal test for vermicelli of buckwheat.The experimental results showed that the optimum process for the total mass 50 g starch,starch and water ratio 1∶0.9,adding amount of sodium alginate 0.4%of the total mass of starch,the freezing temperature-6℃,the freezing time 10 h,under the conditions the color was bright yellow,thick vermicelli evenly,no smell,no impurities.
作者
陈春旭
杜传来
高红梅
杨剑婷
李先保
郭元新
CHEN Chunxu;DU Chuanlai;GAO Hongmei;YANG Jianting;LI Xianbao;GUO Yuanxin(College of Food Engineering,Anhui Science and Technology University,Chuzhou,Anhui 233100,China;School of Grain Science and Technology,Jiangsu University of Science and Technology,Zhenjiang,Jiangsu 212004,China)
出处
《农产品加工》
2020年第7期22-26,30,共6页
Farm Products Processing
基金
国家自然科学基金项目(31901617)
安徽省自然科学基金项目(1808085MC72)
安徽高校自然科学研究项目(KJ2019A0815)。
关键词
苦荞
粉丝
绿豆粉
海藻酸钠
工艺
buckwheat
vermicelli
mung bean powder
sodium alginate
technology
