摘要
采用新鲜的魔芋粉加入马铃薯淀粉进行魔芋粉丝的研制。对魔芋粉丝的制作工艺过程和条件进行了优化。对不同条件下制作的魔芋粉丝进行了感官鉴别和评分。得出最优制作工艺为:马铃薯淀粉100 g、加水量为100 g、新鲜魔芋粉用量为6.5 g,葡甘聚糖浓度2.74%～3.28%。制作工序为:选择原料(淀粉、魔芋)→糊化→膨胀→成丝定形→晾晒→成品。用这种工艺制出的粉丝品质最佳,具有良好的蒸煮性和复水性。
The konjac filament has been prepared from fresh konjac flour and potato starch. The production process and conditions of konjac filament were optimized, and the konjac filaments prepared with different conditions were identified and graded. The optimal production ingredients of potato konjac filament were consisted of gelatinized potato starch 100 g, water 100 g, fresh konjac flour 6.5 g and glucomannan concentration of 2.74%～3.28%. The manufacturing processes were as followings： raw materials selection （starch, konjac）, gelatinization, expansion, filamentation and fixed form, drying, finished products. The filaments had the best quality（with high boiling resistance and high re-hydration.
出处
《中南林业科技大学学报》
CAS
CSCD
北大核心
2012年第6期192-196,共5页
Journal of Central South University of Forestry & Technology
关键词
魔芋粉
马铃薯淀粉
魔芋粉丝
制作工艺
感官评价
konjac flour
potato starch： konjac filament
production process： sensory evaluation
