| 海带浆对马铃薯淀粉糊化及油炸膨化特性的影响 |
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| 引用本文： | 吴祖芳,翁佩芳,励建荣.海带浆对马铃薯淀粉糊化及油炸膨化特性的影响[J].宁波大学学报(理工版),1997(4). |
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| 作者姓名： | 吴祖芳 翁佩芳 励建荣 |
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| 作者单位： | 宁波大学食品科学与工程系，杭州商学院食品开发研究室 |
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| 摘 要： | 研究了海带浆体对马铃薯淀粉的糊化特性和油炸膨化特性的影响。研究表明，海带浆体对淀粉糊化的影响有利于膨化工艺操作，桨体含量５０％，糊化淀粉比例８～１０％，控制切片干燥后水份含量９％，可得到一种含碘≥５０μｇ／１００ｇ，且综合感官评定效果最好的海带马铃薯油炸膨化食品。
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| 关 键 词： | 海带浆，马铃薯淀粉，糊化，膨化加工 |
THE INFLUENCES OF KELP PASTE ON THE PASTINGAND PUFFING CHARACTERISTICS OF POTATO STARCH |
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| Wu Zufang Weng Peifang.THE INFLUENCES OF KELP PASTE ON THE PASTINGAND PUFFING CHARACTERISTICS OF POTATO STARCH[J].Journal of Ningbo University(Natural Science and Engineering Edition),1997(4). |
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| Authors: | Wu Zufang Weng Peifang |
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| Abstract: | The influences of kelp (Laminaria japonica) paste on the pasting and puffing characteristics of potato starch were studied. The kelp paste is beneficial to the pasting and puffing characteristics of potato starch. To control 50% of kelp paste, 8-10% of pasted potato starch and 9% of water content in dried semifinished product, one kind of product was obtained that is good in flavor and rich in nutrition. |
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| Keywords: | Kelp paste Potato starch Pasting Puffing process |
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