| 红薯营养方便粉丝加工工艺研究 |
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| 引用本文： | 王卫,张志宇,郭晓强,盛家武,何连勇,刘东平.红薯营养方便粉丝加工工艺研究[J].成都大学学报(自然科学版),2008,27(2). |
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| 作者姓名： | 王卫 张志宇 郭晓强 盛家武 何连勇 刘东平 |
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| 作者单位： | 成都大学,生物产业学院,四川,成都610106;西华大学,生物工程学院,四川,都610039;四川白家食品有限公司,四川,成都610100 |
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| 摘 要： | 以纯红薯淀粉为原料,采用连续冷冻老化工艺代替无机铝盐开粉剂进行松丝开粉和老化,使产品感官品质具有较大的提高并且避免了铝对人体健康的不良影响,通过L9(3)4正交实验及极差分析表明:冷冻温度对产品品质影响最大,水分含量次之,解冻时间影响最小,连续冷冻老化工艺最佳参数为,粉丝表面水分含量为50%、冷冻时间6 h、解冻时间20 min以及冷冻温度-15℃.
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| 关 键 词： | 红薯淀粉 方便粉丝 工艺 |
The Process of Fast Food Noodle Using Sweet Potato Starch as Raw Material |
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| WANG Wei,ZHANG Zhiyu,GUO Xiaoqiang,SHENG Jiawu,HE Lianyong,LIU Dongping.The Process of Fast Food Noodle Using Sweet Potato Starch as Raw Material[J].Journal of Chengdu University (Natural Science),2008,27(2). |
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| Authors: | WANG Wei ZHANG Zhiyu GUO Xiaoqiang SHENG Jiawu HE Lianyong LIU Dongping |
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| Abstract: | Using pure sweet potato starch as raw material,and the aging process of consecutive-frozen other than inorganic salt,the organoleptic quality of products has been increased,with no aluminum harm to human health.The L34 orthogonal experiment and analysis showed:Freezing temperatures have greatest impact on product quality,water content has the second,and the least impact is thawing time.The best parameters for the aging process:noodle surface moisture degree is 50 percent,freezing time is 6 hours,20 minutes of thaw and frozen temperature of-15 ℃. |
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| Keywords: | sweet potato starch convenient noodle production process |
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