无矾粉丝的研制及加工工艺  

Development and Production Process of Alum-free Fans

作　　者：李彩霞[1] 陈天仁[2] 高慧娟[1] 

机构地区：[1]河西学院农业与生物技术学院,甘肃张掖734000 [2]河西学院凯源中心,甘肃张掖734000

出　　处：《农产品加工》2016年第4期28-30,32,共4页Farm Products Processing

基　　金：甘肃省教育厅项目(2014B-085)

摘　　要：以马铃薯淀粉、玉米淀粉、木薯淀粉及豌豆淀粉为主要原料,研究无矾粉丝生产工艺,并通过单因素试验对无矾粉丝的配方进行筛选。结果表明,4种淀粉的比例依次分别为5∶2∶3∶0,6∶2∶2∶0,不使用添加剂粉丝品质较好;淀粉比例为5∶3∶1∶1时,琼脂、海藻酸钠、魔芋粉添加量分别为0.6%,0.5%和0.2%,粉丝品质较高,生产成本较低。在纯马铃薯淀粉中加入低成本其他淀粉及合适添加剂,依然能生产出高品质的粉丝。Potato starch,corn starch,cassava starch and pea starch are mixed as raw materials,vermicelli without aluminum additive is studied. The optimum formula of vermicelli without aluminum are determined by using single factor method. When the four starch ratio of 5∶2∶3∶0 and 6∶2∶2∶0,fans without the use of additives has good quality. When the starch ratio of 5 ∶3 ∶1 ∶1, fans added agar 0.6%, sodium alginate 0.5%, konjac flour 0.2%, fans has high quality and lower production costs. Using low-cost starch and suitable additives in pure potato starch process can have the high-quality fans.

关 键 词：粉丝 无矾 加工工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]