A Probe Into Traditional Process Optimization And Quality Change Of Ganmianpi

In order to provide support theoretically and technically to the industrialization and standardization of production of traditional Ganmianpi,and make the starch anti-aging as well as prolong its storage period,in this experiment,we use wheat flour as basic raw material,and quality-improved starch and edible colloid,to optimize its ingredient through single factor experiment and orthogonal combination experiment.We also observe the microstructure morphology of starch slurry and the final goods,as well as the quality change of Ganmianpi during storage.The main research results are as follows:(1)flour and starch slurry quality than 1-1.5 is the optimal concentration of starch slurry after washing;the optimal addition amount of potato starch,acorn starch,glutinous rice powder and acetate starch is 3.0% of slurry weight;the best ratio of raw material is: in wheat starch slurry,potato starch 3.25%,acorn starch 0.5%,glutinous rice powder 1.0%;the optimal addition amount of carrageenan,xanthan gum,guar gum and konjac gum is 0.3% of flour;the best acidity of starch slurry is pH 6.5.(2)the electron microscope,in mixed starch slurry after fermentation of starch granules,some are complete resolved,and some are partially damaged,while some still intact;starch particles distribution in wet slurry is more homogeneous and concentrated than before fermentation,establishing a more stable system.(3)after optimization formula of Ganmianpi shows that there is a obvious difference of surface and inner structure of starch gel between the experimented and commercially available one,the former enjoys better quality in surface and internal structure of starch gel,more stable gel system.(4)after the optimization formula and fermentation,starch slurry is relatively easy to be gelatinization,good thermal stability good,and not eassy to turn back,after 10 days of storage,its quality transformed remarkblely.So the best period of storage is 9 days.