鸡皮糙山药营养粉皮的研制  

The preparation of nutritive sheets jelly with brown rough yam starch

作　　者：赵贵红[1] 

机构地区：[1]菏泽学院食品分析和功能性食品重点实验室,菏泽274000

出　　处：《食品科技》2010年第3期108-111,共4页Food Science and Technology

基　　金：菏泽学院科研基金项目(xy06sw04)

摘　　要：山药是食药两用植物,营养丰富。研究了山药粉皮工艺,通过正交实验结果,最后得出最佳原辅料配比:原料中加2%的魔芋精粉、0.2%Vc+CA、0.5%复合磷酸盐、0.2%卡拉胶,所生产出的粉皮质量最好。通过以上配比制作的山药粉皮色泽洁白,具有粉皮特有的风味,耐煮性好,韧性好,产品表面光滑均匀。Yam can be used as both food and medicine.This paper reports the process of making sheets jelly with yam starch.The critical factors during the process wre compared and the optimal process parameter was gained.The result of this experiment shows：2% konjacflour,0.05% Vc ＋0.15% CA,0.5% phosphate compound,0.2% carrageenan.The product,has not only high nutritive value and special flavor,but also health function.

关 键 词：山药 营养 粉皮 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]