无铝蔬菜粉丝配方和工艺条件研究  

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

机构地区：[1]山西省农业科学院农产品综合利用研究所,太原030031

出　　处：《食品工业科技》2004年第1期73-75,共3页Science and Technology of Food Industry

摘　　要：在无铝粉丝研究的基础上,进行添加蔬菜的研究。采用7种蔬菜作为对象,从营养成分和色泽方面进行蔬菜原料的选择,并对蔬菜浆汁护色剂及其用量的选择、蔬菜浆汁的添加量以及凝沉时间与粉丝柔韧性的关系进行了进一步的研究。结果表明,选用苋菜、菠菜和南瓜作为蔬菜粉丝的原料,其添加量分别为:7%、5%和5%;蔬菜浆汁护色剂选用抗坏血酸,其最佳用量为1‰;最佳凝沉时间为1.0～1.5h。Glass noodle with veg etableas as supplements was studied based on the alum-free one.Raw materials were selected for nutrients and col ors from7veg etables.The application amounts of the veg etables and the rela tionship between coag ulating time and pliability were also studied.The result s showed that amaranth,spinach and China squash could be used as supplementa l raw materials in veg etable g lass noodle processing and their application am ount were7%,5%and5%respectively.In addition,ascorbic acid could be us ed as color-protecting ag ent with the optimum dosag e of 1%and the optim um coag ulating time was 1.0to1.5hour.

关 键 词：无铝粉丝 配方 蔬菜浆汁 生产工艺 添加量 凝沉时间 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]