常用食品添加剂对苦荞挂面蒸煮品质的影响  

Study on influences of different additives on the cooking quality of buckwheat noodle

作　　者：田晓红[1] 谭斌[1] 汪丽萍[1] 刘明[1] 刘艳香[1] 刘宏[2] 

机构地区：[1]国家粮食局科学研究院,北京100037 [2]中国农业科学院农业信息研究所,北京100081

出　　处：《粮油食品科技》2012年第5期12-15,共4页Science and Technology of Cereals,Oils and Foods

基　　金：农业科技成果转化资金项目(2010GB24490678);国家科技支撑计划课题(2012BAD34B05)

摘　　要：应用单因素实验初步研究了八种常用的食品添加剂(复合磷酸盐、葡萄糖氧化酶、单甘脂、沙蒿胶、黄原胶、羧甲基纤维素钠、海藻酸钠、偶氮甲酰胺)对苦荞挂面蒸煮品质的影响。结果表明:单甘脂、沙蒿胶、偶氮甲酰胺,能有效改善苦荞挂面的蒸煮品质,使苦荞挂面的持水能力增强,干物质损失减少;添加0.8%的复合磷酸盐、0.2%的葡萄糖氧化酶、0.3%的黄原胶、0.2%的海藻酸钠时,苦荞挂面的煮熟增重率分别增加到135.07%、137.98%、138.01%、139.00%,面条的持水能力有所提高,苦荞挂面的蒸煮品质有一定的改善,但对干物质损失的改善效果并不明显。The influences of 8 kinds of different additives on the cooking quality of buckwheat noodle were studied. The additives were compound phosphate, glucose oxidase, glycerin monostearate, sa -son seed gum, xanthan gum, sodium carboxymethyl cellulose, sodium alginate, azodicarbonamide. The result showed that glycerin monostearate, sa - son seed gum and azodicarbonamide can significantly improve buckwheat noodle cooking quality. They can reduce losing dry matter and increase water retention. When added 0.8% compound phosphate, 0.2% glucose oxidase accounts,0.3% xanthan gum and 0.2% sodium alginate into the flour,the increased rate of weight were 135.07%, 137.98%, 138.01%, 139.00% respectively, and the cooking quality was improved, but the effect on losing of dry matter did not changed too much.

关 键 词：面粉添加剂 苦荞挂面 蒸煮品质 

分 类 号：TS202.3[轻工技术与工程—食品科学]