复合因素对非油炸方便面品质影响的研究  

Research on Effect of Modifier on the Quality for Non-Fried Instant Noodle

作　　者：杨铭铎[1,2] 马雪[3] 贾庆胜 

机构地区：[1]哈尔滨商业大学中式快餐研究发展中心博士后科研基地,哈尔滨150076 [2]黑龙江省普通高校食品科学与工程重点实验室哈尔滨商业大学,哈尔滨150076 [3]绥化学院食品与制药工程学院,绥化152000 [4]黑龙江北大荒丰缘集团有限公司,哈尔滨150036

出　　处：《中国粮油学报》2013年第11期69-73,79,共6页Journal of the Chinese Cereals and Oils Association

基　　金：黑龙江省教育厅振兴老工业基地重点项目(1152GZD06);国家人事部留学回国人员科技活动择优资助项目(200306AD)

摘　　要：本试验以小麦粉为主要试验材料,研究大豆蛋白、大豆多糖、壳聚糖对非油炸方便面品质的影响,采用单因素试验确定最佳添加方式及最佳添加量,采用L9(34)正交设计试验确定最佳因素组合,对添加后的面条微观结构变化进行观察,研究改良效果。结果表明:改良剂最佳添加方式为直接添加,最适添加量为大豆蛋白5%;大豆多糖0.1%;壳聚糖0.5%。通过SEM图片的分析可以推测出,面条微观结构为表面无大颗粒裸露,且蛋白质网络能够形成较均匀的蜂窝状,内部颗粒均匀分散在蛋白质网状结构中的面条是感官指标较优的非油炸方便面。Abstract Flour have been taken as the mainly material for research on the effect of soybean protein, soybean polysaccharide, chitosan on non - fried instant noodle quality. The best additions and added methods of modifier were confirmed through single factor experiment. The best factor combination was determined by orthogonal design L9 （3^4） ; the microstructure of dough which have added modifiers has been observed to research the modified effects. The results showed that the best added method is to add direct with the best additions as soybean protein 5 %, soybean poly- saccharide 0.1% ,chitosan 0.5%. Through the description pf SEM,the result showed that if there are no particles bores on the surface;the protein network is formed as uniform honeycomb, and the internal particles homo disperse in the reticular structure system, then the non - fried instant noodle of those characteristics is rather excellent for sensory index.

关 键 词：非油炸方便面 改良剂 品质 

分 类 号：S379.1[农业科学—农产品加工]