增稠剂对速冻荞麦面条流变学特性的影响  

Effect of thickener on rheological properties of quick-frozen buckwheat noodles

作　　者：栗丽萍[1] 王寿东[1] 

机构地区：[1]内蒙古农业大学职业技术学院,内蒙古包头014109

出　　处：《粮食与饲料工业》2011年第6期25-27,共3页Cereal & Feed Industry

摘　　要：为了提高荞麦面条的保健功能,将荞麦粉与小麦粉的比例提高至7∶3;为了改善荞麦面条的品质,在面条配料中需加入一定量的增稠剂。研究了沙蒿胶、瓜尔豆胶、羧甲基纤维素钠(CMC-Na)三种增稠剂对速冻荞麦面条流变学特性的影响,正交试验结果表明复合添加剂的最佳配比为:沙蒿胶质量分数0.03%,瓜尔豆胶质量分数2.5%,CMC-Na质量分数0.3%。此条件下可以制得营养价值高、口感好的荞麦面条。In order to improve the health functions of buckwheat noodles, the ratio of buckwheat and wheat flour was increased to 7 ： 3. In order to improve the quality of buckwheat noodles, a certain amount of thickener was added into the noodle ingredients. The effect of the three kinds of thickener, including artemisia gum, guar gum and sodium carboxymethyl cellulose, on the rheological properties of quick-frozen buckwheat noodles was studied. The orthogonal experiment results showed that the optimum ratio of compound food additives was as.. artemisia gum 0.03%, guar gum 2.5% and sodium carboxymethyl cellulose 0.3 %. buckwheat noodles was prepared with high nutritional value and good taste.

关 键 词：增稠剂 荞麦 面条 流变学特性 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]