• 红薯粉丝 - 引用次数：2

  RVA,TPA,sensory evaluation were used to measure the quality of mixed powder and vermicelli,The result showed that raw material with hydroxy propyl distarch phosphate(5%),waxy potatoesstarch(3%) and Artemisia sphaerocephala Krasch(0.50%),could improve the quality of sweet potato vermicelli,significantly.

  通过单因素实验和正交实验测定混合粉的RVA参数;采用物性仪测定粉丝的拉伸性;并进行感官评价和短条率分析,研究发现原料粉中加入羟丙基二淀粉磷酸酯(5%)、蜡质马铃薯淀粉(3%)、沙蒿胶(0.50%),可明显提高红薯粉丝的品质,显著改善其断条糊汤状况,使无矾红薯粉丝在感官评价中可接受性显著提高。

  参考来源 - 无矾红薯粉丝品质改进

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