复配改良剂对玉米面条老化特性的影响  

Influence of Compound Inhibiter on Corn Noodles Aging Characteristics

作　　者：修琳[1] 姜南[1] 郑明珠[1] 蔡丹[1] 张浩[1] 刘景圣[1] 

机构地区：[1]吉林农业大学食品科学与工程学院小麦和玉米深加工国家工程实验室,长春130118

出　　处：《食品工业》2016年第2期77-80,共4页The Food Industry

基　　金：国家"十二五"科技支撑计划项目(2012BAD37B05);吉林省科技发展计划项目(20130305027NY);吉林农业大学博士启动基金(201402)

摘　　要：为探索复配改良剂对玉米面条应用的可行性,利用差示扫描量热法(DSC)、X-射线衍射以及质构特性等测试方法,分析了复配改良剂对玉米面条老化的影响,结果表明,复配改良剂对玉米面条具有良好的抗老化效果:玉米面条在4℃贮藏15 d的老化过程中,吸热焓、结晶度和硬度值与贮藏时间呈正相关。The feasibility of compound inhibiter applied to com noodles was explored. Aging properties of com noodles was detected by differential scanning calorimetry （DSC）, X-ray diffraction and stable microsystems texture analyzer. The test results showed that noodles added compound inhibiter was better in aging characteristics and endothermic enthalpy, crystallinity and hardness number was positively correlated with storage time under the storage condition of 4 ℃ and 15 d.

关 键 词：复配改良剂 玉米面条 老化 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]