3种品质改良剂对湿面条质构及蒸煮特性的影响  

Effects of 3quality improvers on texture and cooking property in fresh wet noodles

作　　者：毛汝婧 杨富民[1] MAO Ru-jing YANG Fu-min(College of Food Science and Engineering, Gausu Agricultural University, Lanzhou 730070, Chin)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《甘肃农业大学学报》2017年第4期164-170,177,共8页Journal of Gansu Agricultural University

基　　金：甘肃科技重大专项(1302NKDA026)

摘　　要：【目的】为提高湿面条质构及蒸煮特性,对木薯变性淀粉、海藻酸钠和谷朊粉3种改良剂不同添加量所制成的湿面条质构及蒸煮特性进行了分析比较,优选出了单一最适用量.【方法】在单因素试验的基础上,采用L9(3~3)正交试验设计,结合主成分分析,确定了木薯变性淀粉、海藻酸钠和谷朊粉复配改良剂的最优组合.【结果】单独添加0.5%木薯变性淀粉、0.4%海藻酸钠和4%谷朊粉可使面条具有良好的蒸煮特性,吸水率分别降低28.1%、34.5%、26.7%,蒸煮损失率分别降低71.7%、97.3%、77.5%,硬度分别提高37.9%、47.9%、53.7%,黏附性分别降低19.7%、64.7%、13.2%,弹性分别提高7.6%、10.1%、7.6%,咀嚼性分别提高21.1%、5.5%、41.4%,黏结性分别提高17.2%、15.6%、14.1%.【结论】3种复配改良剂在用量为海藻酸钠0.4%、谷朊粉3%、变性淀粉1.5%的情况下,能有效改善面条的蒸煮特性、保持良好的质构,提高鲜湿面品质.【Objective】To improve the texture and cooking properties of wet noodles,the effects of different addition of 3quality improvers（sodium alginate,wheat gluten,modified starch）on the texture and cooking quality of the fresh wet noodles were investigated to optimize the most suitable amount for sole agent.【Method】Based on single factor test,the L_9（3~4）orthogonal test and the principal component analysis were used together to determine the optimal combination of sodium alginate,wheat gluten and modified starch.【Result】When adding 0.5% modified starch,0.4%sodium alginate and 4% wheat gluten,the noodles had the best cooking properties,water absorption decreased by 28.1%,34.5%,26.7%,cooking loss reduced by 71.7%,97.3%,77.5%,adhesiveness reduced by 19.7%,64.7%,13.2%,while hardness increased by 37.9%,47.9%,53.7%,springiness increased by7.6%,10.1%,7.6%,chewiness improved by21.1%,5.5%,41.4% and cohesiveness improved by 17.2%,15.6%,14.1%.【Conclusion】The optimal formula of compound quality improver was as following：sodium alginate 0.4%,wheat gluten 3% and modified starch 1.5%,under the condition,the texture and cooking properties can effectively be improved thus keeping good quality of wet noodles.

关 键 词：品质改良剂 面条品质 质构 蒸煮特性 

分 类 号：TS202[轻工技术与工程—食品科学]