黑龙江八一农垦大学学报
黑龍江八一農墾大學學報
흑룡강팔일농은대학학보
JOURNAL OF HEILONGJIANG AUGUST FIRST LAND RECLAMATION UNIVERSITY
2012年
1期
58-60,91
,共4页
马铃薯淀粉粉丝%复合改良剂%断条率
馬鈴藷澱粉粉絲%複閤改良劑%斷條率
마령서정분분사%복합개량제%단조솔
vermicelli with potato starch%Composite Modifier%break percent of vermicelli
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。
實驗以馬鈴藷澱粉為原料製備無礬粉絲。通過單因素及正交試驗攷察瞭豌豆澱粉、蓬灰、魔芋膠及卡拉膠添加量對粉絲斷條率的影響。結果錶明,添加15%豌豆澱粉、0.5%的蓬灰、0.4%的魔芋膠和0.3%的卡拉膠對粉絲的斷條率有很顯著的改善作用。
실험이마령서정분위원료제비무반분사。통과단인소급정교시험고찰료완두정분、봉회、마우효급잡랍효첨가량대분사단조솔적영향。결과표명,첨가15%완두정분、0.5%적봉회、0.4%적마우효화0.3%적잡랍효대분사적단조솔유흔현저적개선작용。
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.
