不同改良剂对马铃薯面条品质的影响  

Effects of different modifiers on the quality of potato noodles

作　　者：任立焕[1] 赵江[1] 刘子圆 孙平[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《粮食与油脂》2017年第9期35-38,共4页Cereals & Oils

摘　　要：以马铃薯雪花粉和小麦中筋粉为原料,研究了4种不同改良剂对马铃薯面条品质的影响。结果表明,谷朊粉、海藻酸钠、硬脂酰乳酸钙钠及木薯抗性淀粉对混合粉的粉质特性及面条品质均具有一定的改善作用。正交试验结果表明,改良剂的最佳配方为谷朊粉4%、海藻酸钠0.5%、硬脂酰乳酸钙钠0.15%和木薯抗性淀粉4%,制得的面条具有马铃薯香味,口感良好。With potato flakes and medium-gluten wheat flour as raw material, the effects of four different modifiers on the quality of potato noodles were studied. The results showed that wheat gluten, sodium alginate, calcium-natrium stearyl lactylate and modified cassava starch improved the farinograph characteristics of the mixed powder and the quality of potato noodles. The orthogonal results showed that the best formula was wheat gluten 4%, sodium alginate 0.5%, calcium-natrium stearyl lactylate 0.15% and modified cassava starch 4%. The final product had potato flavor and good taste.

关 键 词：马铃薯面条 谷朊粉 海藻酸钠 硬脂酰乳酸钙钠 木薯抗性淀粉 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]