壳聚糖对面条食用品质的影响  

Effect of chitosan on noodles' quality

作　　者：徐远阳[1] 王月慧[1] 王琪[1] 向莉[1] 王云[1] 钱露[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《粮食与饲料工业》2013年第2期26-29,共4页Cereal & Feed Industry

基　　金：国家"863"计划项目课题(2010AA023003)

摘　　要：研究了两种不同分子量、不同添加量的壳聚糖对面条食用品质的影响。对添加了壳聚糖的面条样品进行烹煮品质测定与感官评分,并用质构仪进行TPA实验、剪切试验和拉伸实验,以测定壳聚糖对面条的硬度、弹性、黏聚性等指标的影响。结果表明,采用分子量为20ku的壳聚糖,添加量在0.6%～0.8%时,面条的综合食用品质最佳。The effect of two kinds of chitosan with different molecular mass and different adding amounts on noodles＇ quality was studied. The noodle samples with chitosan were evaluated by its cooking quality and sensory score, and was used to test noodles＇ hardness, elasticity, cohesiveness and other indicators by TPA experiment, shear experiment and extension experi- ment. The results showed that., adding ehitosan of 20 ku,the amount between 0.6% -0.8% ,the noodles had good quality.

关 键 词：壳聚糖 分子量 面条 烹煮品质 硬度 弹性 黏聚性 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]