乳化葵花籽磷脂在面条中的应用研究  

APPLICATION OF EMULSIFIED SUNFLOWER PHOSPHOLIPID IN NOODLES

作　　者：罗世龙[1] 李桂华[1] 赵芳[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《河南工业大学学报（自然科学版）》2012年第3期58-60,共3页Journal of Henan University of Technology：Natural Science Edition

摘　　要：以改性葵花籽磷脂为原料制备乳化葵花籽磷脂,将其应用于面条加工过程中,研究葵花籽磷脂对面条品质的影响.结果表明:添加乳化葵花籽磷脂后,面条的蒸煮损失率降低;随着乳化葵花籽磷脂添加量的增加,面条TPA试验的硬度、胶着性、咀嚼性和拉伸试验的拉伸力、拉伸距离均呈现先增大后减小的趋势,最佳添加量为0.9%.添加乳化葵花籽磷脂后,面条的品质得到了明显地改善.In this paper, we prepared emulsified sunflower phospholipids from modified sunflower phospholipids, and studied the effect of emulsified sunflower phospholipids on the noodle quality. The results showed that the loss rate of cooked noodles was lowered after the emulsified sunflower phospholipids were added; the hardness, gumminess, the chewiness of TPA test, and the tensile strength and tensile distance of tensile test of noodles were increased firstly and decreased subsequently as the addition amount of emulsified sunflower phospholipids increased. The optimum addition amount of emulsified sunflower phospholipids was 0.9%, and the noodle quality was improved significantly after the emulsified sunflower phospholipids were added.

关 键 词：葵花籽磷脂 面条 品质 

分 类 号：TQ645.96[化学工程—精细化工]