期刊论文

Preparation and quality of water chestnut composite vermicelli

中文

食品科技

1005-9989

2016

41

10

74-78

10.13684/j.cnki.spkj.2016.10.018

本校为其他机构

以玉米淀粉制粉芡,通过与湿菱角粉搭配,按照一定的生产工艺制备菱角复合粉丝,并对其工艺条件进行了优化。然后以市售龙口粉丝做对照,对菱角复合粉丝的品质进行了研究。玉米粉芡制作试验结果表明:当玉米淀粉为10 g,加水量为50 m L,加热时间为90 s时,玉米粉芡的黏稠性较好;菱角复合粉丝制作试验结果表明:当玉米粉芡:湿菱角粉为1:4,熟化时间为20 s,老化时间为12 h,此时复合粉丝的综合评分最高,为91分;电镜试验结果表明:与市售龙口粉丝相比,菱角复合粉丝横切面呈现较多的蜂窝状洞孔结构,分子排列较为疏松;烹煮试验结果表明:菱角复合粉丝的烹煮损失率较低,不易糊汤;质构测试结果表明:菱角复合粉丝的硬...

In this paper the corn starch was used to make paste which was matched with wet water chestnut powder according to some of the production process in order to prepare water chestnut composite vermicelli, and the process conditions were optimized. Then the quality of the composite vermicelli was studied compared with the marketed Longkou vermicelli. The experimental results of corn starch paste preparation showed that when corn starch was 10 g, the amount of water was 50 m L, heating time was 90 s, the viscosity of the corn starch paste was bette...