复合增稠剂对面制品品质影响的研究  

Effect of Complex Thickener on Qualities of Instant Noodle

作　　者：王健[1] 夏延斌[1] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《农产品加工（下）》2011年第4期57-59,共3页Farm Products Processing

摘　　要：以碘呈色度和复水比为指标,研究瓜尔胶、魔芋胶、海藻酸钠和凝结多糖等增稠剂复合对方便面片品质的影响。通过DPS数据处理正交试验结果,得到按照质量分数0.5%的增稠剂添加需要2份瓜尔胶、3份魔芋胶、1份海藻酸钠和2份可得然胶。The IOD test and rehydration ratio as the main indicators, the effect on qualities of instant noodle adding to compound thickener consisting of guar gum, konjac gum, sodium alginate and polysaccharide condensation are studied. The orthogonal experimental results by DPS analysising can be guar gum 2 copies, konjac gum 3 copies, sodium alginate 1 copy and available natural rubber 2 copies by adding 0.5% thickener.

关 键 词：复合增稠剂 方便面片 碘呈色度(IOD) 复水比 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]