干制疙瘩汤产品品质优化技术研究  

Optimization Technology of Dry Dough

作　　者：李新华[1] 刘玉华[1] 

机构地区：[1]沈阳农业大学食品学院,沈阳110866

出　　处：《粮食加工》2013年第2期63-66,共4页Grain Processing

摘　　要：研究了4种食品改良剂对干燥面疙瘩产品品质的影响。采用Box-Behnken中心组合试验设计建立数学模型,进行响应面分析优化,确定最佳条件。结果表明复合膨松剂、蒸馏单干酯、瓜儿豆胶、复合磷酸盐能提高干燥面疙瘩的复水性,改善干燥疙瘩汤的感官品质。并且当添加复合膨松剂1.0%、蒸馏单甘酯0.3%、瓜儿豆胶0.4%、复合磷酸盐0.4%时,产品的复水率为488%,感官评分为90.1,此时干燥面疙瘩的复水性最好、感官品质最佳。Effect of four food modifying agents on the rehydration rate and sensory quality of dry dough were studied by this article.The results showed that compound leavening agent,distilled monoglyceride,guar gum,compound phosphate could improve the rehydration rate and quality sensory,and the optimal ratioes were compound leavening agent 1.0%,distilled monoglyceride 0.3%,guar gum 0.4%,compound phosphate 0.4%,and the rehydration rate and sensory evaluation could reach to 488% and 90.1.Product has excellent taste and high re hydration rate at this ratios.

关 键 词：面疙瘩 食品改良剂 复水率 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]