对魔芋粉面条蒸煮品质特性的研究  

Study on the Cooking Quality of Konjac Powder Noodles

作　　者：豆康宁 王飞 张臻 

机构地区：[1]漯河医专食品工程系,河南漯河462002

出　　处：《粮食加工》2013年第6期43-45,共3页Grain Processing

基　　金：河南省科技攻关计划项目(102102310373)

摘　　要：通过向面粉中添加不同比例的魔芋粉、食碱和复合型磷酸盐,分析其添加量对面条蒸煮品质特性的影响,以研制出蒸煮品质优良的魔芋粉面条。研究结果表明:面粉中添加0.6%的魔芋粉、0.4%的食用碱和0.3%的复合型磷酸盐,魔芋粉面条具有良好的蒸煮品质。The cooking quality of noodles characteristics was researched through adding different proportion of konjac powder, soda and phosphate into the flour in order to prepare the konjac powder noodle with good cooking quality. The results showed that the konjac powder had the best cooking quality when adding 0.6% konjac pow- der, 0.4% edible alkali and 0.3% phosphate.

关 键 词：魔芋粉 面条 蒸煮品质 复合型磷酸盐 食碱 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]