无铝粉丝(条)研制及生产工艺研究  

Development and processing technology of alum free glass-noodle

作　　者：巫东堂[1] 周柏玲[1] 卢健鸣[1] 石磊[1] 李蕾[1] 

机构地区：[1]山西省农业科学院

出　　处：《农业工程学报》2003年第1期162-164,共3页Transactions of the Chinese Society of Agricultural Engineering

基　　金：山西省科技攻关项目 (0 0 1 0 1 9)

摘　　要：加工粉丝 (条 )工艺中需要加入含铝物质——明矾 ,铝摄入过量对人体有害。从多种物质中筛选出的替代物 A和增效剂在粉丝加中能替代明矾的作用 ,替代物和增效剂适宜添加量为淀粉量的 0 .5 %和 0 .3 %。马铃薯淀粉、玉米淀粉的混合原料有利于粉丝 (条 )的加工 ,适宜混合比例为 70 %马铃薯淀粉 + 3 0 %玉米淀粉 ;加入马铃薯变性淀粉可以提高玉米淀粉的用量 ,适宜比例是 5 0 %马铃薯淀粉 + 40 %玉米淀粉 + 10 %马铃薯变性淀粉。生产无铝粉丝 (条 )需用搅拌机或胶体磨匀浆 ,在冷冻条件下开粉 ,加温或自然条件下干燥。In the processing of glass noodle, alum is applied. Since excessive intake of alum does harm to human health, a substitute and a synergist were selected to substitute alum in the processing. The proper dosages for the alum substitute and the synergist were 0.5% and 0.3%, respectively. A mixture of potato and corn starch is favorable for glass noodle processing and the recommended ratio for them is 70% for the former and 30% for the later. When modified potato starch is applied, the percentage of corn starch can be raised, with a recommended ratio of 50% potato starch, 40% corn starch and 10% modified potato starch. During the processing of alum free glass noodle, stirrer and colloidal millstone were used to homogenize the starch suspension, and the glass noodle is separated under frozen conditions and is dried under high temperature or outdoors.

关 键 词：无铝粉丝 生产工艺 无铝粉条 明矾替代物 增效剂 原料 

分 类 号：TS236.5[轻工技术与工程—粮食、油脂及植物蛋白工程]