【摘要】 以淮山药粉、红薯淀粉为主要原料,研制一种无矾新型粉丝。以粉丝的感官评分、断条率和糊汤吸光度作为试验指标进行单因素试验,考察淮山药粉、海藻酸钠、复合磷酸盐对红薯粉丝品质的影响。并通过正交试验得出粉丝最佳配方。结果表明:当淮山药粉8%、海藻酸钠0.5%、复合磷酸盐0.4%时,粉丝品质最佳,其感官评分为91.20,断条率为8.33%,糊汤吸光度为0.101。该配方生产的粉丝品质较高,为进一步生产淮山药无矾粉丝提供了理论依据。更多还原

【Abstract】 Using yam flour and sweet potato starch as the main raw material, a new kind of non-alum noodle was developed.The single factor experiment was conducted with the sensory evaluation, breaking rate and the paste soup absorbance as the test index. The effects of yam flour, sodium alginate and compound phosphate on the quality of sweet potato starch vermicelli were investigated. The optimum formula was determined by the orthogonal tests. The results showed that the quality of vermicelli added with yam flour 8%, sodium alginate 0.5%, compound phosphate 0.4% was the best. The vermicelli’s sensory score was 91.20, breaking rate was 8.33%, and the absorbance of paste soup was 0.101. The vermicelli with this formula was good quality, and this formula provided the theoretical basis for further production.更多还原