不同添加剂对普冰9946小麦粉面条品质特性的影响  

Effect of different additives on noddle quality of wheat Pubing9946

作　　者：孙茹[1] 梁灵[1] 张正茂[1] 邢沁浍 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《食品科技》2014年第11期152-158,共7页Food Science and Technology

基　　金：陕西省科技统筹创新工程项目(2011KTZB02-01);西北农林科技大学唐仲英植物育种基金项目

摘　　要：将质构仪现代仪器分析手段与传统的感官评定方法相结合,通过单因素试验研究了谷朊粉、魔芋粉、单硬脂酸甘油酯(Glycerol monostearate,GMS)等添加剂对普冰9946小麦面条蒸煮品质特性及质构特性的影响,并通过正交试验得出添加剂对面条品质改良的最佳配比。试验结果表明,适量添加剂的添加均可以改善面条的品质特性。通过因素主次统计分析得出,使面条综合评分最高的添加剂配方为:谷朊粉4%、魔芋粉2%、GMS0.75%;面条蒸煮损失最少的配方为:谷朊粉5%、魔芋粉2%、GMS 0.65%;使面条的吸水率最高的配方为:谷朊粉5%、魔芋粉2%、GMS0.75%。The texture analysis is combined with traditional sensory evaluation method, studied the effect of wheat active protein, konjac purified powder, glycerol monostearate（GMS） on Pubing9946 noodles cooking quality and texture properties, the best proportion of additive compound matching noodle quality improvement was obtained through orthogonality experiment. Experimental results showed that the right amount of additive can improve the quality characteristics of noodles. Through statistical analysis of primary and secondary factors, the optimum adding amount of them based on noodles total score by orthogonal design： wheat active protein is 4%, Konjac powder is 2%, GMS is 0.75%. The optimum adding amount of them based on cooking loss minimum： wheat active protein is 5%, Konjac powder is 2%, GMS is 0.65%. The optimum adding amount of them based on water absorption： wheat active protein is 5%, Konjac powder is 2%, GMS is 0.75%.

关 键 词：普冰9946 面条 蒸煮品质 质构 感官评价 

分 类 号：TS202.3[轻工技术与工程—食品科学]