摘要
选用纤维素酶和果胶酶分解葛根浆中的纤维素和果胶,酶解后鲜葛浆经过脱汁、曲筛分离处理,再由高压均质机对鲜葛浆中的固形物进行超细化粉碎,脉冲气流干燥得到葛淀粉。葛粉丝生产中加入魔芋粉,可增加线面的强度,增加粉丝韧性;同时,通过真空和面技术有效改善葛粉丝的粘弹性、减少断条、生产出感官、口感好的葛粉丝产品。
The cellulase and pectinase was used to decomposing the cellulose and pectin of Kudzu pulp. After enzymatic hydrolysis, we took off the juice from the fresh Kudzu pulp, then separating by sieve, and ultrafine crush was used to the solids of Kudzu pulp by High-pressure homogenizer, at last Kudzu starch was got by pulse air drying. Adding konjac flour into Kudzu line powder could increas- ing toughness and intensity. At the same time, the viscoelasticity of the Kudzu line powder was im- proved effectively by the vacuum flour-mixing technology, it can also reduce the rupture, produce good sense and taste powder product of Kudzu.
出处
《江西科学》
2013年第5期626-629,共4页
Jiangxi Science
基金
农业科技成果转化资金项目(2010GB2C500232)
关键词
葛淀粉
葛粉丝
复合酶水解
真空和面
Starch of Kudzu, Line powder of Kudzu, Complex enzymatic hydrolysis, Vacuum flour- mixing
