白盐生湿面条褐变抑制剂的研制  

Study on Production Process of White Salted Raw Noodles Addiction

作　　者：徐国良[1] 秦云[1] 

机构地区：[1]保山学院资源环境学院,云南保山678000

出　　处：《安徽农业科学》2013年第13期5936-5939,共4页Journal of Anhui Agricultural Sciences

摘　　要：[目的]寻找替代过氧化苯甲酰(BPO)的天然环保性添加剂。[方法]通过正交试验,研究了在24 h贮藏过程中磷酸二氢钠、十二水合磷酸氢二钠、六偏磷酸钠、酸性复合磷酸盐1、酸性复合磷酸盐2号、抗坏血酸、L-半胱氨酸、α-淀粉酶8种食品添加剂对面条品质的影响。[结果]对抑制白盐生湿面条酶促褐变效果最佳添加量:L-半胱氨酸用量为0.043 2 g/kg面粉,抗坏血酸用量为0.064 8 g/kg面粉,酸性复合磷酸盐2号用量为2.376 g/kg面粉。[结论]研究可为面粉褐变抑制剂的开发应用提供参考依据。[ Objective ] To search for alternative natural environmental protection additives of benzyol peroxide. [ Method ] By orthogonal test, effects of sodium dihydrogen phosphate, twelve hydration disodium phosphate, six partial sodium, acid compound phosphate 1, acid compound phosphate 2, aseorbic acid, L-cysteine, a-amylase on noodle quality were studied. [ Result] The experimental results showed that addition of 0.043 2 g/kg L-homocysteine, 0. 064 8 g/kg ascorbic acid and 2. 376 g/kg acid composite phosphate 2 in flour significantly improves noodle quality. [ Conclusion ] The study can provide reference basis for development and utilization of flour browning inhibitors.

关 键 词：白盐生湿面条 色泽 多酚氧化酶 褐变 

分 类 号：S609.9[农业科学—园艺学]