蒲公英保健型淀粉牙签的工艺研究  

Study on the Technology of Dandelion Health Starch Toothpick

作　　者：田喜强[1] 马阳 陈佳鑫 曹然 Tian Xiqiang;Ma Yang;Chen Jiaxin;Cao Ran(Suihua University,Suihua,Heilongjiang 152061)

机构地区：[1]绥化学院食品与制药工程学院,黑龙江绥化152061

出　　处：《绥化学院学报》2024年第9期145-147,共3页Journal of Suihua University

基　　金：黑龙江省大学生创新创业训练计划项目“可降解淀粉牙签”(202310236007)。

摘　　要：为研究保健型淀粉牙签的制备工艺条件,考察了甘油、预糊化淀粉、精粉、蒲公英粉4个因素对淀粉乳透光率和粘度的影响。结果表明,制作保健型淀粉牙签的最佳工艺为:一定质量的玉米淀粉,与10%预糊化淀粉、10%精粉、3.75%蒲公英粉混合均匀后,加入12%的甘油和适量水,90℃水浴加热进行糊化,将糊化后的混合物挤压成条状物,经水煮熟后冷藏干燥并打磨,在此工艺条件下制得的淀粉牙签透光率及粘度最佳,牙签也不易断裂。n order to study the preparation process of health-care starch toothpicks,the effects of glycerol,pregelatinized starch,refined flour and dandelion powder on the transmittance and viscosity of starch emulsion were investigated.The results showed that the best process for making health-care starch toothpicks was as follows:a certain mass of corn starch was evenly mixed with 10%pregelatinized starch,10%refined flour and 3.75%dandelion powder,and then 12%glycerol and appropriate amount of water were added,and the mixture was heated in a water bath at 90°C for gelatinization,and the gelatinized mixture was extruded into strips,boiled in water,refrigerated,dried and polished.Under this process,the transmittance and viscosity of the starch toothpicks were the best,and the toothpicks were not easy to break.

关 键 词：淀粉牙签 可降解 消炎功能 保健 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]