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The traditional potato vermicelli processing method using aluminum-containing substances - alum as gels , aluminum intake will be accumulated in the human body , triggering human brain tissue , bone tissue , and kidney disease . In order to ensure food security of the fans and is conducive to human health , developed a new type of gel to replace alum to become a very significant issue . This experimental design used to replace alum in fans production of β-1, 3 - glucan , calcium chloride , potassium chloride , GDL mixing coagulant . First elected β-1, 3 - the better to add the amount of dextran , calcium chloride , potassium chloride , GDL region through single factor test , again L9 (43) orthogonal test different combinations of sensory score , broken strip rate, the influence of the hardness and elasticity , so as to draw the the the composite gellant β - 1 , 3 - glucan , calcium chloride , potassium chloride , GDL best combination formulations . Followed by the indicators will be measured to determine the fans the best cooking temperature and optimum cooling temperature . Compared the quality of the composite gels potato fans and alum potato fans . The test results show that : When the composite the best combination of the gelling agent formulations the addition amount of β -1 , 3 - glucan 0.16 ( w / w ) , calcium chloride 0.1 ( w / w ) , potassium chloride 1.0 (w / w), GDL1.2 (w / w) , developed a fan of workability , senses , taste the best fans sensory total score ≥ 85 points , breaking rate was ≤ 20 % , hardness ≥ 7000 / N , elastic ≥ 3.0 / N. where β - 1 , 3 - glucan , calcium chloride , and GDL sensory Review influence differences significantly ( P lt; 0.05 ) . β-1, 3 - glucan reduce fan of broken bars rate has a significant role ( P lt; 0.05 ) and a significant effect ( P lt; 0.05 ) , while the to increase fans hardness and elastic . Calcium chloride , potassium chloride , GDL to reduce the fan off the strip rate , hardness and elasticity of less significant (P gt; 0.05), but senses the total score and made ??into the bar rate significantly ( p lt ; 0.05) . Fans gloss appearance and taste similar composite gels made ??fans off the strip rate and the cooking loss rate indicators are significantly better than alum fans , 14% and 61% lower , respectively the former than the latter .
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