藕粉的现代加工工艺技术及设备_专业论文_米尔自动化网 关键词】藕粉；工艺研究；生产线 [gap=451]Key words: Lotus root starch; Craft research; Production line;
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The main composition of lotus root starch is starch.
藕粉的主要成份为淀粉。
Lotus root starch paste and gel become steady during storage but the crystallization (eve) slightly increases.
存放过程中淀粉糊和淀粉胶均比较稳定，结晶度仅有微小回升。
This paper discusses about the preparation procedure, the formula and the jelling condition of lotus root starch jelly.
叙述了以藕粉为原料，研制藕粉果冻的生产工艺技术、操作要点、配方及品质影响。
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