微波冷冻熟面品质改良的研究  

STUDY ON QUALITY IMPROVEMENT OF MICROWAVE FROZEN COOKED NOODLES

作　　者：陈洁[1] 张小妮[1] 陈颖[1] 王春[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2013年第4期9-12,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：公益性行业(农业)科研专项经费(201303070)

摘　　要：选用面条品质改良剂对微波冷冻熟面进行品质改良,考察了不同添加量的改良剂对微波冷冻熟面蒸煮吸水率、质构和食用品质的影响.结果表明:木薯淀粉、乙酰化马铃薯变性淀粉、谷朊粉、黄原胶、焦磷酸钠和碳酸钠的添加可以有效提高微波冷冻熟面的综合品质;当其添加量分别为3.47%、1.25%、3.28%、0.50%、0.11%、0.18%时,微波冷冻熟面的品质改良效果最佳.We selected different improvers to improve the quality of microwave frozen cooked noodles, and studied the effects of addition amounts of the improvers on water absorption rate, texture, and eating quality of the microwave frozen cooked noodles. The results showed that the comprehensive quality of microwave frozen cooked noodles could be improved by adding cassava starch, acetylated potato starch, wheat gluten, xanthan gum, sodium pyrophosphate and sodium carbonate; and the best quality improvement effect could be obtained when the above improvers were added by 3.47%, 1.25%, 3.28%, 0.50%, 0.11%, and 0.18%, respectively.

关 键 词：微波冷冻熟面 改良剂 综合评价 正交试验 

分 类 号：TS201.1[轻工技术与工程—食品科学]