复合食用胶对无矾马铃薯淀粉粉丝品质的影响.pdf

复合食用胶对无矾马铃薯淀粉粉丝品质的影响.pdf第 23卷第 6期黑龙江八一农垦大学学报 23(6):60~63
2011 12月 University Bayi Journal of Heilongjiang Agricultural 1
文章编号:1002—2090(2011)06—0060—04
复合食用胶对无矾马铃薯淀粉粉丝品质的影响
李娟。魏春红。李兴革
(黑龙江八一农垦大学食品学院,大庆 163319)
摘要:实验以魔芋胶、黄原胶、海藻酸钠、卡拉胶四种胶体替代明矾生产无矾粉丝,以马铃薯淀粉粉丝的糊汤品质和断条率作
为试验指标,考察单一食用胶及复合食用胶对马铃薯淀粉粉丝品质的影响。结果表明,添加 %魔芋胶、%黄原胶、%
海藻酸钠、%卡拉胶时粉丝品质最佳,其断条率 %,糊汤透光率为 %。
关键词:马铃薯淀粉粉丝;断条率;糊汤品质
中图分类号:,I’S217 文献标识码:A
The Effect positeof GumThe Edible Effect Vermicelli ofQuality theon
ofPotato Starch
LiJuan,Wei Chunhong,LiXingge
(College of Foodstuff,Heilongjiang Bayi Agricultural University,Daqing 163319)Agricultural BayiFoodstuff,Heilongjiang of (College
Abstract:Usingnon—alumproduce alumvermicelli, gum,xanthan to konjac for gum,sodiumsubstitute as and carrageenan alginate
the thepotatovermicelli ratecut and quMi~of paste soupas experimental index,the singleofedible effect posite edible
gum on quMi~of the potato vermicelli was results showed that the quMi~of vermicelli with %konjac with quMi~of the showedvermicelli was that results %gum vermicelli quMi~of on potato the
xanthan gum,%sodiumxanthan alginate,%ca~ageenan %,theis cut rate best,its soup(1ightthe paste transmit- is of quality
tance)%.
Keywords:vermicelli pot~oof starch;breat percent vermicelli;the of quMi~ofpaste soup
在传统粉丝的配料中