明矾替代物生产马铃薯淀粉粉丝的研究  

Study on Alum Substitution Matter Production of Potato Starch Fans

作　　者：张永强 于学聪 张建波 付红杰 

机构地区：[1]天津津津食品加工有限公司,天津301914

出　　处：《食品研究与开发》2012年第4期96-99,共4页Food Research and Development

基　　金：天津市科技成果转化及产业化推进计划项目(09ZHNZNCD4300)

摘　　要：传统加工生产粉丝时均加入含铝物质-明矾,铝摄入过量对人体有害。试验采用绿豆淀粉、魔芋粉和复合磷酸盐3种物质替代明矾,并通过测定粉丝的断条率和烹煮损失率分析了替代物对粉丝质量的影响。结果表明,绿豆淀粉对粉丝质量有一定改善作用,添加4%～6%的绿豆淀粉、0.4%～0.6%的魔芋粉和0.4%～0.6%的复合磷酸盐能明显改善无明矾马铃薯淀粉粉丝的品质。正交试验表明,以断条率为指标各因素影响大小次序是B>C>A;以烹煮损失率为指标各因素影响大小次序是A>C>B,结合试验结果、生产工艺和产品经济效益,以A1B2C3为最佳组合。断条率为6.7%;烹煮损失率为7.2%。其品质接近或超过传统添加明矾的粉丝。The traditional processing production fans are to join the alumina materials-alum,aluminum high amounts harmful to human body.The use of a green bean starch,konjac powder and compound phosphate three matter to replace alum,and through the determination of broken rate and fans article cooked analyzed to substitute loss rate the influence on the quality of fans.The results show that,green beans starch on fans have certain effect to improve quality,add 4 % to 6 % of the green bean starch,0.4 % to 0.6 % of the konjac powder and 0.4 % to 0.6 % of compound phosphate can obviously improve the no alum potato starch quality of the fans.Orthogonal experiments indicated that,The breaking rate as an index of the factors that affect the order of size is BCA;to cooking loss rate as an index of the factors influencing the size order was ACB,combined with the test results,the production process and product economic benefits,to A1B2C3 was the best combination.The breaking rate was 6.7 %;cooking loss rate of 7.2 %.Its quality is close to or more than the traditional alum vermicelli.

关 键 词：马铃薯淀粉粉丝 绿豆淀粉 魔芋粉 复合磷酸盐 

分 类 号：TS236.5[轻工技术与工程—粮食、油脂及植物蛋白工程]