摘要
以纯红薯淀粉为原料,采用连续冷冻老化工艺代替无机铝盐开粉剂进行松丝开粉和老化,使产品感官品质具有较大的提高并且避免了铝对人体健康的不良影响,通过L9(3)4正交实验及极差分析表明:冷冻温度对产品品质影响最大,水分含量次之,解冻时间影响最小,连续冷冻老化工艺最佳参数为,粉丝表面水分含量为50%、冷冻时间6 h、解冻时间20 min以及冷冻温度-15℃.
Using pure sweet potato starch as raw material, and the aging process of consecutive-frozen other than inorganic salt, the organoleptic quality of products has been increased, with no aluminum harm to human health. The L34 orthogonal experiment and analysis showed：Freezing temperatures have greatest impact on product quality, water content has the second, and the least impact is thawing time. The best parameters for the aging process：noodle surface moisture degree is 50 percent, freezing time is 6 hours,20 minutes of thaw and frozen temperature of - 15 ℃.
出处
《成都大学学报（自然科学版）》
2008年第2期99-101,共3页
Journal of Chengdu University（Natural Science Edition）
关键词
红薯淀粉
方便粉丝
工艺
sweet potato starch
convenient noodle
production process
