摘要
为了提高马铃薯粉皮的加工质量,以马铃薯淀粉为原料,研究和分析马铃薯粉皮加工中的料水比例、水温、糊化时间、干燥温度及烹煮时间对粉皮产品的烹煮性质如干物质含量、煮沸损失、膨胀度、煮汤透明度及断条率的影响,以期筛选出最佳加工工艺参数。结果表明,马铃薯粉皮的最佳工艺条件为料水比1.0∶5.0(g/mL),水温100℃,糊化时间3.0 min,干燥温度30℃,粉皮煮沸损失10.79%,断条率18.33%,粉皮的品质好。
In order to obtain the best process parameters for making potato starch sheets jelly,the effect of processing conditions such as material-water ratio,water temperature,gelatinization time and drying temperature on the quality of it was investigated.The results showed:under the process conditions of the material-water ratio was 1.0∶5.0(g/mL),the water temperature was 100℃,the gelatinization time was 3.0 min and the drying temperature was 30℃,the quality of potato starch sheets jelly was better with the boiling loss of 10.79%and the broken ratio of 18.33%.
作者
张龙
张正茂
ZHANG Long;ZHANG Zheng-mao(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shaanxi,China;College of Agronomy,Northwest A&F University,Yangling 712100,Shaanxi,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第20期84-89,共6页
Food Research and Development
基金
陕西省科技统筹创新工程计划(2014KTZB02-01-01)
关键词
马铃薯粉皮
烹煮性质
加工工艺
品质
影响
potato starch sheets jelly
cooking properties
processing technology
quality
effect
作者简介
张龙(1993—),男(汉),硕士,研究方向:马铃薯的开发与利用;通信作者:张正茂(1961—),男(汉),研究员,研究方向:小麦遗传育种及加工。
