无矾魔芋红苕粉条的研制及加工工艺

[目的]通过添加魔芋粉、马铃薯淀粉、豌豆淀粉等改善红苕粉条的品质及增加其营养价值,确定其最优加工工艺.[方法]研究在无矾粉条生产工艺中,添加魔芋粉、马铃薯淀粉及豌豆淀粉对粉条品质的影响,采用显著性分析对比确定魔芋粉、马铃薯淀粉及豌豆淀粉的最优添加量.[结果]试验表明,添加魔芋粉、马铃薯淀粉及豌豆淀粉可提高红苕粉条的品质并提高其营养价值,并得出最佳配比为：红苕淀粉5 000 g、魔芋粉1 500 g、马铃薯淀粉1 000 g、豌豆淀粉1 000 g,黄豆浆添加量1 500 g.[结论]研究可为无铝粉条的工业化生产开发提供参考.

Development and Processing Technology of Non-Alum Sweet Potato Noodle Mixed with Konjac Powder

[ Objective] The optimum processing technique was determined by adding konjae powder, potato starch, pea starch to improve the quality of sweet potato noodle and nutritional value. [ Method] The effect of konjak powder, potato starch and pea starch on sweet potato noo- dle quality was studied by determining the non-alum processing technology of sweet potato noodle. [ Result] The result indicated that the addi- tion of konjak powder, potato starch and pea starch could significantly improve quality and nutritional value of sweet potato noodle. The opti- mum adding amount of them based on sweet potato noodle total score ： sweet potato starch 5 000 g, konjak powder 1 500 g, potato starch 1 000 g, pea starch 1 000 g, soybean milk 1 500 g. [ Conclusion] The study can provide reference for industrialization production and development of non-alum sweet potato noodle.