优化无矾马铃薯淀粉粉丝感官品质的研究

摘要

The experiment was studied to determine the optimum technological parameters to improve the sensory characteristics of vermicelli by using potatoe starch as raw material,adding mung starch to compound and using peng ash and phosphate as alum substitute.The best ratio was that the content of mung starch was 15%,phosphate 0.5% and Peng ash 0.7%.%实验以马铃薯淀粉为主要原料，添加绿豆淀粉进行复配，以蓬灰、磷酸盐为代明矾替代物，确定最优感官工艺技术参数，提高粉丝的感官特性。最佳配比为：绿豆淀粉含量为15％，磷酸盐含量为O．5％，蓬灰含量为0．7％。