增稠剂对挂面力学特性的影响  

Effect of thickeners on the mechanical properties of dried noodles

作　　者：姚丹丹[1] 施小燕[1] 姜松[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《食品工业科技》2014年第21期102-106,共5页Science and Technology of Food Industry

基　　金：江苏省高校自然科学研究项目资助(11KJA550002);江苏高校优势学科建设工程项目资助

摘　　要：为探究增稠剂对挂面力学特性影响,研究了海藻酸钠、羧甲基纤维素、黄原胶和卡拉胶对挂面力学特性和蒸煮品质的影响,并对蒸煮前后干挂面的力学品质进行了相关性分析。研究表明:添加0.2%羧甲基纤维素,干挂面的弹性模量增幅达到最大;添加0.3%黄原胶,干挂面的抗弯能力增幅达到最大;添加海藻酸钠,干挂面的弹性模量和断裂位移减小,断裂应力基本不变;添加卡拉胶,干挂面的弹性模量和抗弯能力都减小。干挂面弹性模量和断裂位移与蒸煮后品质的回归模型的决定系数均高达0.92以上,干挂面的弹性模量和断裂位移可以综合的反映蒸煮挂面的硬度、弹性和耐咀性等指标。研究为干挂面的品质评价提供了参考。The Sodium alginate,carboxyl methyl cellulose,xanthan gum and carrageenan were studied in order to illustrate the effects of the thickeners on the mechanical properties and cooking quality of dried noodles. The correlation of mechanical properties between dried noodles and cooked noodles was also analyzed.The results showed that：when adding 0.2% carboxyl methyl cellulose,the amplitude of elasticity modulus was the largest;and when adding 0.3% xanthan gum,the amplitude of resistance to bend was the largest ~the elasticity modulus and fracture stress of dried noodles decreased with the adding of Sodium alginate,the displacement of fracture kept unchanged basically;the elasticity modulus and resistance to bending of dried noodles decreased with the adding of carrageenan.The correlation coefficient of regression model based cooking quality of elasticity modulus and fissure displacement of dried noodles was more than 0.92, the elasticity modulus and fissure displacement of fine dried noodles could reflect the indexes such as hardness, elasticity, cohesiveness, resilience and chewiness of cooked noodles synthetically.

关 键 词：挂面 添加剂 压杆后屈曲 力学特性 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]