预糊化马蹄粉的研制  

Development of Pre-gelatinized Horseshoe Powder

作　　者：杨君[1] 刘后伟[1] 段元波[2] 

机构地区：[1]广东农工商职业技术学院热作系,广东广州510507 [2]成都工业学院,四川成都610031

出　　处：《广东农工商职业技术学院学报》2015年第4期61-64,共4页Journal of Guangdong Agriculture Industry Business Polytechnic

摘　　要：为了得到一款食用方便的新型马蹄粉产品——预糊化马蹄粉,文章以马蹄淀粉为主要原料,采用单因素试验设计及正交试验设计,确定了预糊化马蹄粉的最佳工艺条件为:糊化温度95℃、糊化时间10 min、马蹄粉浆p H为6、马蹄粉浆质量分数为7%。以此方法生产出的预糊化马蹄粉感官性状良好,马蹄糊色泽透明有光泽,入口清香、口感香滑、粘稠,方便食用,并具有良好的市场前景。A convenient food made from horseshoe powder has been developed by means of the pre-gelatinizationtechnique. The single factor experiment and orthogonal experiment prove that at condition of gelatinization temper-ature 95℃, gelatinization time 10 min, Ph 6, mass faction 7% the best product can be gained. The new instant foodwith good color, flavor, fragrance and thickness is believed to have great market prospect.

关 键 词：马蹄粉 加热糊化 质量分数 工艺条件 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]