摘要
本试验采用三因素二次回归正交试验，确定了食盐、明矾、ＣＭＣ－Ｎａ作为玉米粉丝耐煮成分的最佳配比。对不同取代度的淀粉磷酸酯在玉米粉丝中的作用也进行了研究，结果表明，取代度为０．６９０的淀粉磷酸酯效果最佳，且用量不超过４％。经实验室综合试验和在实际生产中进行试验最终确定了玉米粉丝耐煮配料组成为食盐、明矾、ＣＭＣ－Ｎａ和淀粉磷酸酯，其最佳配比（按１００ｇ干淀粉）为０．５０ｇ、０． ６７ｇ、０．２０ｇ和 ３．０ｇ。
By means of three factors quadratic repression orthogonal test design, this paper determined the Components and optimum formulation of the boil-resisting agent for corn starch vremicelli, and also studied the effect of starch phosphates with different degree of substitution of starch vermicelli production. The results indicated that the effect of starch phosphates with 0. 690 substitution degree was optimum and its amount under 4 % was commedatory. The boil-resisting agent of corn starch vermicelli consisted of table salt, alum, CMC-Na and starch phosphates and optimum amounts of four batches in 100g dry starch were 0.50, 0.67, 0.20 and 3.00g respectively.
出处
《中国食品添加剂》
CAS
2001年第2期19-22,共4页
China Food Additives
关键词
配料
玉米粉丝
耐煮剂
配比
试验
Corn starch vermicelli, Boil-resisting agent
