燕麦紫薯非油炸方便面改良剂的研究  

Study on non-fried instant noodle improver for oatmeal purple potato

作　　者：刘钊 张佳圆 郑金娃 麦旭锋 周伊萍 LIU Zhao;ZHANG Jiayuan;ZHENG Jinwa;MAI Xufeng;ZHOU Yiping(School of Food and Pharmaceutical Engineering,Zhaoqing University,Zhaoqing 526061)

机构地区：[1]肇庆学院食品与制药工程学院,肇庆526061

出　　处：《食品科技》2019年第12期295-299,共5页Food Science and Technology

摘　　要：在以燕麦、紫薯、小麦粉为主要原料制作非油炸方便面的基础上,研究该方便面的改良剂。以木薯酯化淀粉、硬脂酰乳酸钠(SSL)、卡拉胶作为改良剂的复配原料,考察方便面的复水时间、吸水率及碘呈色度等指标以确定改良剂的配方。通过单因素及正交优化试验,燕麦紫薯非油炸方便面改良剂的最优配方为:木薯酯化淀粉15%、硬脂酰乳酸钠0.3%、卡拉胶0.2%,制作出的方便面质量较佳。此时方便面的复水时间为6.5 min,吸水率154.7%,碘呈色度为1.64。The instant noodle improver was studied on the basis of making non-fried instant noodles with oat,purple potato and wheat flour as main raw materials.The raw material of cassava esterified starch,sodium stearoyl lactylate and carrageenan is used as a modifier.The rehydration time,water absorption rate and iodine coloration of instant noodles were studied to determine the formulation of the modifier.Through the single factor and orthogonal optimization experiments,the optimal formula of oat purple potato non-fried instant noodle improver is:cassava esterified starch 15%,stearoyl lactylate 0.3%,carrageenan 0.2%.The instant noodles produced are of better quality.At this time,the rehydration time of the instant noodles was 6.5 min,the water absorption rate was 154.7%,and the iodine coloration was 1.64.

关 键 词：非油炸方便面 改良剂 复水时间 吸水率 碘呈色度 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]