浓汤型红烧牛肉方便面汤料的制作  

Seasoning's production of goulash instant noodle with soup concentrate style

作　　者：斯波[1] 

机构地区：[1]北京博邦食品配料有限公司,北京100000

出　　处：《江苏调味副食品》2006年第3期16-17,35,共3页Jiangsu Condiment and Subsidiary Food

摘　　要：为满足中小型方便面企业的需求,该文介绍了红烧牛肉方便面酱包和粉包的配方及制作方法。通过正交试验得出:影响方便面汤料浓度最主要的因素是黄原胶、瓜尔豆胶、卡拉胶和CMC-FH 6等胶体的用量,其使用最佳配方为:黄原胶为0.015、瓜尔豆胶为0.015、卡拉胶为0.03、CMC-FH 6为0.03。In order to meet the demand of various instant noodle factories, this article introduces the ingredients of catsup bag and seasoning bag in goulash instant noodle. Their producing method is also introduced in the article. The orthogonal test points out the main affecting factors for seasoning＇s concentration. They are xanthic glue, guar glue, carrageeenen glue and CMC - GH6 glue etc. The optional formula is： Xanthic glue 0.015,guar glue 0. 015, carrageeenen 0.03, CMC - FH6 0.03.

关 键 词：方便面 汤料 胶体 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]