无矾马铃薯粉丝生产工艺研究  

The production of alum-free potato vermicelli

作　　者：高慧娟[1] 陈天仁[1] 李彩霞[1] 王雪莲 

机构地区：[1]河西学院农业与生物技术学院,张掖734000 [2]多成农产品加工公司,张掖734000

出　　处：《食品科技》2015年第7期173-177,共5页Food Science and Technology

基　　金：甘肃省教育厅项目(2014B-085)

摘　　要：为了获得无矾马铃薯粉丝最佳生产工艺,以马铃薯淀粉为原料,采用新型涂布切丝成型工艺生产无矾马铃薯粉丝。研究芡粉使用量、风冷时间、冷冻温度、冷冻时间及干燥温度对粉丝品质的影响。正交试验结果表明：芡粉使用比例3%,风冷时间40 min,冷冻温度在0-5℃,冷冻时间50 min,干燥温度90℃时,生产的粉丝品质最佳,同时保持了较高的生产效率。The coating and shred technology was employed to make alum-free potato vermicelli with potato starch and no alum added.The effects of starch ratio,cooling time,freezing temperature,freezing time and drying temperature on the quality were investigated by single factor experiments and orthogonal tests.The results showed that the best quality of potato vermicelli,which owned high production efficiency,was obtained with starch ratio at 3% ,cooling time at 40 minutes,freezing temperature at 0-5 ℃,freezing time at 50 minutes and drying temperature at 90 ℃.

关 键 词：马铃薯粉丝 无矾 工艺优化 

分 类 号：TS236.5[轻工技术与工程—粮食、油脂及植物蛋白工程]