【摘 要】
：
In order to study non-alum corn starch vermicelli,konjac flour,guar gum,composite phosphate and calcium chloride were used as substitute for to produce the vermicelli.After that,the effect of single a
【机 构】
：
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
论文部分内容阅读
In order to study non-alum corn starch vermicelli,konjac flour,guar gum,composite phosphate and calcium chloride were used as substitute for to produce the vermicelli.After that,the effect of single additive and composite additives on quality was investigated.According to the experimental indexes of broken bar rate,paste soup absorbance and degree of swelling,the optimum combination was determined.The results showed that the order of paste soup absorbance impacting factors was D > B > C > A.In consideration of the production process and product economic benefits,the best combination could be A2B2C3D1,which was 0.2% konjac flour,0.3% guar gum,0.4% composite phosphate and 0.3% calcium chloride.Under the optimized conditions,the vermicelli broken bar rate was 8.7%,the paste soup absorbance was 0.159 and the degree of swelling was 314.5%.The results indicated that composite additives could replace alum to improve the quality of vermicelli.
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