条状魔芋食品成条稳定性的研究  

Study on Strip Forming Stability of Stripy Konjaku Food

作　　者：赖建[1] 

机构地区：[1]贵州大学

出　　处：《农业工程学报》2000年第2期116-118,共3页Transactions of the Chinese Society of Agricultural Engineering

摘　　要：利用微电脑变频这一新技术手段来改进现有条状魔芋食品的生产工艺 ,并对全数字微电脑变频调速器输出频率、魔芋精粉膨化物温度及精粉的使用浓度与条状魔芋食品成条性状和成条稳定性的关系进行了研究。通过多因素组合试验的结果表明 :当全数字微电脑变频调速器的输出频率为 2 5 Hz、魔芋精粉膨化物的温度为 40℃、魔芋精粉的使用浓度为 0 .0 2 8g/ m L时 。The study improved the existing production technology of stripy konjaku food by using a new technology of microcomputer change frequency. The relationships between output frequency of microcomputer frequency change controller, temperature of konjaku flour expander, using concentration of konjaku flour and stripform properties and stability of stripy konjaku food were researched. Result of research showed stripform properties and stability of stripy konjaku food are the best on condition that the output frequency of microcomputer frequency change controller is 25 Hz, the temperature of konjaku flour expander is 40 ℃ and using concentration of konjaku flour is 0 028 g/mL.

关 键 词：条状产品 魔芋食品 成条稳定性 微电脑变频 调速 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程] TS255－39[轻工技术与工程—食品科学与工程]