结冷胶与可得然胶复配在无麸质面条加工中的应用研究  

Application of mixture of gellan gum and gurdlan in processing of free-gluten noodles

作　　者：刘心洁[1] 于明玉[1] 李雪梅[1] 陈辉[1] 

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018

出　　处：《食品工程》2013年第3期33-35,64,共4页Food Engineering

摘　　要：研究了结冷胶与可得然胶复配在无麸质面条制品中的作用。分别添加结冷胶、可得然胶到面粉中制成面条,研究其对面条若干品质的影响。并以水、盐、结冷胶、可得然胶为试验因素,选用L9(34)正交试验,测定不同比例下的感官评价值。试验得出面条的优质最佳配方为:结冷胶0.28 g/100g,可得然胶0.13 g/100g,食盐2.3 g/100g,水52 g/100g。Abstract The application of mixture of gellan gum and gurdlan in process of free-gluten noodles was researched. Adding geUan gum and gurdlan seperately to the flour and search the quality of noodles.The water,salt,gellan gum and gurdlan were taken as experimental factors to evaluate the organoleptic value of noodles with different mixture ratio of gellan gum and gurdlan by L9（34）orthogonal test .The search show that when geUan gum was 0.28 g/10Og, gurdlan was 0.13 g/100g, salt was 2.3 g/100g, water was 52 g/100g, the high-quality noodles can be produced.

关 键 词：结冷胶 可得然胶 无麸质面条 

分 类 号：TS211.431[轻工技术与工程—粮食、油脂及植物蛋白工程]