摘要
在以早糙籼米为主要原料制作的鲜河粉中,添加不同比例的玉米淀粉、马铃薯淀粉、蕉芋淀粉、马蹄粉,并对河粉的粘合性、弹性、咀嚼性、拉伸强度、断条率等质量指标进行了测定.在此基础上进行了3因素3水平正交试验.结果表明,鲜河粉添加淀粉的优化配比为5%玉米淀粉、2%蕉芋淀粉、2%马铃薯淀粉、1%马蹄粉.
Different composite ratio of corn starch,Potato starch,canna starch and water chestnut powder were added to the fresh Hefen,which was made mainly from early nonglutinous rice,and several quality parameters of the fresh Hefen were determined,such as stickiness,springiness,chewiness,tensile strength and strip broken ratio.Based on the above-mentioned results,a 3 factors and 3 dimensions orthogonal test was carried out.The results showed that the optimal proportion of starch added to the fresh Hefen was:corn starch 5%,potato starch 2%,canna starch 1% and water chestnut powder 1%.
基金
广东省科技攻关项目(2KM0340-2N)
