摘要
[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。
[ 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.
出处
《安徽农业科学》
CAS
2013年第24期10122-10124,10128,共4页
Journal of Anhui Agricultural Sciences
关键词
红苕粉条
魔芋粉
品质
Sweet potato noodle
Konjac powder
Quality
