品质改良剂对低蛋白高粱面条改良效果的研究  

Research on the effect of quality improver on low protein sorghum noodle

作　　者：寇兴凯[1,2] 杜方岭[1,2] 宗爱珍[2] 贾敏[2] 张华文[3] 徐同成[2] 李文香[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]山东省农业科学院农产品研究所/山东省农产品精深加工技术重点实验室,山东济南250100 [3]山东省农业科学院作物研究所,山东济南250100

出　　处：《粮油食品科技》2016年第3期17-22,共6页Science and Technology of Cereals,Oils and Foods

基　　金：山东省科技重大专项(2015ZDZX05005);山东省农业科学院科技创新重点项目(2014CXZ03);山东省引进海外高层次人才创新计划"泰山学者海外特聘专家资金项目"(TAH W20110532)

摘　　要：以高粱粉、小麦粉、预糊化淀粉、小麦淀粉(4∶5∶4∶7)混合粉为原料制作面条,研究改良剂对低蛋白高粱面条品质的改良效果。结果表明:改良剂对低蛋白高粱面条的品质有较好的改良效果。通过单因素和正交试验发现,复合改良剂对低蛋白高粱面条品质的改良效果优于单一改良剂,复合改良剂的最佳配比为:海藻酸钠1.2%、复合磷酸盐0.2%、食盐0.3%、食用碱0.15%。按照改良剂的最佳配比添加到混合粉中,经传统加工工艺可制得品质较好的低蛋白高粱面条。The effect of improver on quality of low protein sorghum noodles was investigated with mixed flour,sorghum flour,wheat flour,pre- gelatinized starch,wheat starch(4∶5∶4∶7),as raw material.The results showed that the improver ameliorated the quality of low protein sorghum noodle. The single factor and orthogonal test results showed that the compound improver,combined with sodium alginate 1.2%,compound phosphate 0. 2%,salt 0. 3% and dietary alkali 0. 15%,exhibited better improvement effect on the quality of the low protein sorghum noodle than any of the single one. The low protein sorghum noodle with the optimal compound improver can process good quality noodles by traditional technology.

关 键 词：改良剂 品质改良 高粱 低蛋白面条 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]