摘要
针对豌豆凉粉传统工艺生产周期长、易污染变质以及添加明矾等弊端,本文通过干法加工缩短生产周期,简化工艺,添加淀粉代替明矾的使用,有效提高成品的硬度与弹性,采用蒸煮方式代替传统的熬煮加工,显著提高了成品率。结果表明:豌豆淀粉与豌豆全粉的比例为1∶2,调浆水温95℃,蒸煮时间50min,所制作的豌豆凉粉外观细腻有光泽、弹性佳、有韧性。
Traditional technology of process pea jelly showed disadvantage with long processing cycle, easy contaminated and adding alum.in this paper, dry whole pea powder was used to process pea jelly for shortening processing period and predigest procedure.Adding pea starch instead of alum could improve gel and texture properties of final product, Heating by steam was used rather than traditional cooking for increasing yield of final product.The results indicated that optimal parameters of process including that the ratio of dry whole pea powder and pea starch was 1：2, mixing at 95℃ and then steaming mixture of dry whole pea powder and pea starch for 50min.The final product revealed shiny appearance, flexibility and strength gel properties.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第3期287-289,共3页
Science and Technology of Food Industry
关键词
豌豆凉粉
工艺改进
工艺参数
pea jetty
process improvement
process
arameters
