| 复合改良剂对马铃薯淀粉粉丝断条率的影响 |
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| 引用本文： | 李兴革,李娟,魏春红.复合改良剂对马铃薯淀粉粉丝断条率的影响[J].黑龙江八一农垦大学学报,2012,24(1):58-60,91. |
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| 作者姓名： | 李兴革 李娟 魏春红 |
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| 作者单位： | 黑龙江八一农垦大学食品学院,大庆,163319 |
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| 基金项目： | 黑龙江省农垦总局攻关项目 |
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| 摘 要： | 实验以马铃薯淀粉为原料制备无矾粉丝。通过单因素及正交试验考察了豌豆淀粉、蓬灰、魔芋胶及卡拉胶添加量对粉丝断条率的影响。结果表明,添加15%豌豆淀粉、0.5%的蓬灰、0.4%的魔芋胶和0.3%的卡拉胶对粉丝的断条率有很显著的改善作用。
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| 关 键 词： | 马铃薯淀粉粉丝 复合改良剂 断条率 |
Composite Modifier Effects about Breat Percent of Vermicelli with Potato Starch |
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| Li Xingge,Li Juan,Wei Chunhong.Composite Modifier Effects about Breat Percent of Vermicelli with Potato Starch[J].Journal of Heilongjiang August First Land Reclamation University,2012,24(1):58-60,91. |
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| Authors: | Li Xingge Li Juan Wei Chunhong |
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| Institution: | (College of Foodstuff,Heilongjiang Bayi Agricultural University,Daqing 163319) |
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| Abstract: | In this experimentation,product the vermicelli with Potato starch as raw material with no alum.Single factor and orthogonal experimental design was investigated Peng ash dosage,the amount of konjac gum,carrageenan content on the fan Breaking rate. The results : 15% pea starch,0.5% of the Punta ash,0.4% konjac gum and carrageenan 0.3% rate of Breaking the fans has a significant improvement. |
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| Keywords: | vermicelli with potato starch Composite Modifier break percent of vermicelli |
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