山药粉丝的研制  

Study on the Production Technology of the Diosrea Opposita Flour Noodles

作　　者：张驰[1] 周大寨[1] 郭辅成[1] 

机构地区：[1]湖北民族学院生物技术研究所,湖北恩施445000

出　　处：《食品科学》2004年第11期449-452,共4页Food Science

摘　　要：采用去皮、护色、打浆、配方、制丝等过程研究了山药粉丝的制作工艺,并对影响山药粉丝的色、香、味、黏度、柔软性等的因素进行了探讨。通过对魔芋精粉、柠檬酸、明矾、增稠剂添加量的正交实验及单因素实验得出了生产山药粉丝的最佳原辅料配方及生产工艺。结果表明:2%魔芋精粉、0.1%柠檬酸、0.5%明矾、0.05%卡拉胶最佳。采用该技术条件能得到具有独特风味的高质量产品。In this paper, skinning、protecting coloring、grinding starch、formulating、shaping methods has been usedto research the production technology of the diosrea opposita flour noodles. The factors of tint、aromatic、special flavor、viscosity、pliability character also have been discussed. Through orthogonal experiment method of the dose of amorphophallusrivieri flour、citric acid、potassium alum、carrageenan and single factor experiment method, we found the best formula andthe technological processes. The results showed that the best formula is adding 2% amorphophallus rivieri flour, 0.1% citric acid,0.5%potassium alum, 0.2% carrageenan. The high quality product with unique flavor was obtained using the above technicalconditions.

关 键 词：粉丝 山药粉 魔芋精粉 去皮 制丝 打浆 护色 明矾 影响 因素 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程] R282.71[轻工技术与工程—食品科学与工程]