耐煮型配方挂面的品质评价研究  

Study on quality evaluation of boiling resistant noodle

作　　者：蒋启巍 

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》2016年第23期257-261,271,共6页Science and Technology of Food Industry

摘　　要：根据耐煮型挂面配方实验室制作了挂面(A、B、C、D),研究了糯小麦粉、醋酸酯淀粉(ACS)、羟丙基淀粉(HS)对挂面力学特性、蒸煮特性和感官特性的影响,并进一步比较了工业化生产添加HS和ACS挂面(E、F)的品质。结果表明:糯小麦粉、ACS、HS均能提高挂面的品质,其中ACS和HS能改善挂面的蒸煮特性,添加HS挂面的抗弯能力更好,而添加ACS挂面的蒸煮特性和感官特性更好。4 kinds of noodles（ A, B, C, D）were made in the laboratory based on the boiling resistant noodle recipe. Mechanical,cooking and sensory property of noodles were studied, under the influence of waxy wheat starch, acetylated starch（ACS）and hydroxypropyl starch（ HS）.Meanwhile,the quality of industrial produced HS and ACS noodles（E,F） was further compared. The results indicated that waxy wheat starch, ACS and HS can improve noodle quality.ACS and HS can improve noodle cooking quality. Noodles with HS had better flexural capacity. Noodles with ACS had better cooking property and sensory property.

关 键 词：糯小麦粉 醋酸酯淀粉 羟丙基淀粉 耐煮型挂面 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]