| 复合食用胶对无矾马铃薯淀粉粉丝品质的影响 |
| |
| 引用本文： | 李娟,魏春红,李兴革. 复合食用胶对无矾马铃薯淀粉粉丝品质的影响[J]. 黑龙江八一农垦大学学报, 2011, 23(6): 60-63 |
| |
| 作者姓名： | 李娟 魏春红 李兴革 |
| |
| 作者单位： | 黑龙江八一农垦大学食品学院,大庆,163319 |
| |
| 基金项目： | 黑龙江省农垦总局攻关项目(HNKXIV-06-03E) |
| |
| 摘 要： | 实验以魔芋胶、黄原胶、海藻酸钠、卡拉胶四种胶体替代明矾生产无矾粉丝,以马铃薯淀粉粉丝的糊汤品质和断条率作为试验指标,考察单一食用胶及复合食用胶对马铃薯淀粉粉丝品质的影响。结果表明,添加0.30%魔芋胶、0.10%黄原胶、0.10%海藻酸钠、0.50%卡拉胶时粉丝品质最佳,其断条率15.00%,糊汤透光率为87.7%。
|
| 关 键 词： | 马铃薯淀粉粉丝 断条率 糊汤品质 |
The Effect of Composite Edible Gum on the Quality of Vermicelli of Potato Starch |
| |
| Li Juan,Wei Chunhong,Li Xingge. The Effect of Composite Edible Gum on the Quality of Vermicelli of Potato Starch[J]. journal of heilongjiang bayi agricultural university, 2011, 23(6): 60-63 |
| |
| Authors: | Li Juan Wei Chunhong Li Xingge |
| |
| Affiliation: | (College of Foodstuff,Heilongjiang Bayi Agricultural University,Daqing 163319) |
| |
| Abstract: | Using konjac gum,xanthan gum,sodium alginate and carrageenan as substitute for alum to produce non-alum vermicelli,the potato vermicelli rate cut and quality of paste soup as experimental index,the effect of single edible gum and composite edible gum on quality of the potato vermicelli was studied.The results showed that the quality of vermicelli with 0.30% konjac gum,0.10% xanthan gum,0.10% sodium alginate,0.50% carrageenan is the best,its rate cut is 15.00%,the quality of paste soup(light transmittance) is 87.7%. |
| |
| Keywords: | vermicelli of potato starch breat percent of vermicelli the quality of paste soup |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
