水溶性胶体改善无麸质荞麦面条弹性特性的研究  

Effect of Hydrocolloid on the Gluten-free Buckwheat Noodles Springiness

作　　者：刘心洁[1] 于明玉[1] 胡朝辉 李雪梅[1] 陈辉[1] 

机构地区：[1]河北科技大学生物工程学院食品系,石家庄050018 [2]邯郸市疾病控制中心,邯郸050018

出　　处：《食品工业》2014年第8期111-114,共4页The Food Industry

摘　　要：选取结冷胶、可得然胶和黄原胶为自变量,利用质构仪测定其对无麸质荞麦面条弹性的影响。先进行单因素试验,再采用Box-Behnken设计的方法进行响应面试验。利用响应面分析方法,模拟得到弹性的二次多项式回归方程的预测模型:Y=-306.34+469.00X1+1 470.63X2+1 195.50X3-1 287.50X1X2-1 925.00X2X3-1 003.75X12-1 928.75X22-1 866.25X32。最后确定无麸质面条改良剂的最佳添加量:结冷胶添加量为0.11 g/100 g,可得然胶添加量为0.24 g/100 g,黄原胶添加量为0.21 g/100 g。该条件下面条的弹性为20.65 g。Select gellan gtma, curdlan and xanthan gum as independent variables, the use of texture analyzer measured the impact on gluten-free buckwheat noodles springiness First single factor experiment, the system use Box-Behnken response surface design experiment. The effects were investigated with response surface methodolog. The mathematical model was obtained： Y=-306.34＋469.00X1＋1 470.63）（2＋1 195.50X3-1 287.50X1X2-1 925.00X2X3-1 003.75X12-1 928.75X22-1 866.25X32. The optimum ratio of noodle improver was： gellan gum 0. I 1 g/100 g, curdlan 0.24 g/100 g, xanthan gum 0.21 g/100 g. Under this condition, springiness was 20.65 g.

关 键 词：结冷胶 可得然胶 黄原胶 无麸质面条 响应面 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]