面团改良剂对玉米面条蒸煮品质的影响  

Effect of Paste Modifying Agent on Cooking Quality of Corn Noodle

作　　者：杨勇[1] 李宏菊[2] 翟爱华[3] 

机构地区：[1]黑龙江北大荒米业集团有限公司,黑龙江哈尔滨150036 [2]黑龙江生物科技职业学院,黑龙江哈尔滨150025 [3]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《农产品加工（下）》2010年第9期55-58,共4页Farm Products Processing

摘　　要：通过添加面团改良剂谷朊粉及复合亲水性胶体田菁胶和瓜尔豆胶,采用预糊化工艺,研制了一种蒸煮品质良好的玉米面条。结果表明,谷朊粉用量为5%;田菁胶用量为2%;瓜尔豆胶用量为3%时,研制的玉米面条的蒸煮品质感官评价最优。Corn noodle with favourable cooking quality is processed by adding paste modifying agent, such as gluten flour, sesbania gum and guar gum through the method of pregelatinization technique. The optimum technology conditions are, confirmed as follows： the gluten flour t content 5%, sesbania gum content 2%, guar gum content 3%, the value of organoleptic investigation on the cooking quality of corn noodle is the maximal.

关 键 词：玉米面条 预糊化 蒸煮品质 

分 类 号：TS217.2[轻工技术与工程—粮食、油脂及植物蛋白工程]