食品改良剂对速冻熟制拉面质构特性的影响  

Effects of food improvers on the textural properties of frozen cooked plucking-noodles

作　　者：姜海燕[1] 章绍兵[1] 陆启玉[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2015年第5期55-59,共5页Cereals & Oils

基　　金：公益性行业(农业)科研专项经费项目(201303070);国家科技支撑计划课题(2012BAD37B04)

摘　　要：该文以高筋粉为原料制作速冻拉面,研究了多种食品改良剂对速冻拉面质构特性的影响。结果表明:适量添加食用碱、瓜尔豆胶、黄原胶、谷氨酰胺转氨酶(TG酶)或硬脂酰乳酸钠(SSL)可以明显增加拉面的拉断力和拉伸距离,从而改善拉面的延伸性。食盐、食用碱、黄原胶、TG酶、葡萄糖氧化酶(GOD)、木薯交联淀粉和马铃薯醋酸酯淀粉对拉面的硬度增加有重要贡献。添加黄原胶、瓜尔豆胶或TG酶可以明显增加拉面的弹性。此外,食用碱和TG酶能够有效改善拉面的黏聚性和回复性。对速冻熟制拉面整体质构特性改良效果较好的添加剂有食盐、食用碱、瓜尔豆胶、黄原胶和TG酶。In this paper,high–gluten flour was used as raw material to produce frozen pluckingnoodles. The effects of various food improvers on the textural properties of frozen plucking–noodles were researched. The results showed that adding a appropriate amount of edible alkali,guar gum, xanthan gum,glutamine transglutaminase enzyme（TG）or sodium stearyl lactate（SSL）could significantly increase the tensile force and stretch distance of plucking–noodles,and then improved the extensibility of the noodles. Salt,edible alkali,xanthan gum,TG enzyme,glucose oxidase（GOD）, crosslinked tapioca starch and acetylated potato starch had a significant contribution to the hardness increases of plucking–noodles. Adding xanthan gum,guar gum or TG enzyme could significantly increase the elasticity of the noodles. In addition,edible alkali and TG enzyme could effectively improve adhesiveness and resilience of the frozen plucking–noodles. The additives having a better effect to the overall textural property of quick–freezing cooked noodles were salt,edible alkali,guar gum, xanthan gum,and TG enzyme.

关 键 词：改良剂 速冻 熟制拉面 质构特性 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]