无矾绿豆粉丝加工工艺研究

摘要

本文以绿豆淀粉为原料，为了保证绿豆粉丝的韧性和耐煮性，采用复合磷酸盐取代明矾，制作营养健康的无矾绿豆粉丝。以粉丝的力学性质为参考指标，研究了复合磷酸盐添加量、粉团保温温度、保温时间对绿豆粉丝品质的影响。结果表明：复合磷酸盐添加量0.8%，保温温度50益，保温时间25min时，绿豆粉丝的拉伸强度为63.68g，拉伸距离为20.33mm，该工艺条件明显提高绿豆粉丝的加工性能和成品品质。%In the paper, the author used the mung bean starch as raw material, in order to ensure toughness and boiling of mung bean noodles by compound phosphate instead of alum, free alum vermicelli made from mung beans for making health and nutrition. By mechanical properties of noodles as reference index, the factors which included the addition of phosphate complex, keeping time, and preservation temperature were studied. Results indicated that addition of phosphate complex 0.8%, keeping time 25min, preservation temperature 50℃, and pulling stress of mung bean starch noodles 63.68g, tensile length 20.33mm. It could significantly improve the processing performance and product quality.