The konjac-sweet potato vermicelli is produced from Se-enriched water,konjac refined flour and sweet potato starch by using the optimized production technology of vermicelli to provide a reference for development of Se-enriched healthy food by fully utilizing Se-enriched resources in Ankang.Results:The produced konjac-sweet potato vermicelli according to the optimized production technology (200 ∶ 1 of sweet potato starch to konjac refined flour ratio,90～98℃ for vermicelli curing,0～5℃ vermicelli cooling for 25 min) has the advantages of good toughness,better elasticity with difficult to breakage and excellent taste.The Se content of konjac-sweet potato vermicelli product reaches 203.688μg/kg,which meets the standard of Shaanxci Classification Criterion of Se-enriched Food.%为安康市富硒健康食品开发提供参考,参照粉条传统生产工艺,以富硒水、魔芋精粉、红薯淀粉为原料对生产粉条的传统工艺进行改进.结果表明:在红薯淀粉∶魔芋精粉为200∶1、漏粉温度90～98℃、冷却温度0～5℃、冷却时间25 min条件下生产的粉条韧性好、富有较好的弹性且不易断裂,口感优于传统产品.成品粉条硒含量为203.688 μg/kg,符合《陕西省富硒食品分类标准》.
展开▼
