PGA对紫薯面条断条率及烹煮品质的影响  

Effect of PGA on Breaking Rate and Cooking Quality of Purple Sweet Potato Noodles

作　　者：于沛沛[1] 毛延妮[2] 姜启兴[1] 马娟 朱露露 窦涛 夏文水[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]烟台南山学院,山东烟台265703 [3]上海函俊糖业有限公司,上海200333

出　　处：《食品研究与开发》2017年第24期57-61,共5页Food Research and Development

基　　金：江苏省食品安全与质量控制协同创新中心资助项目

摘　　要：以紫薯-小麦混合粉为原料制作面条,紫薯粉的添加量分别为10%、30%,研究海藻酸丙二醇酯(propylene glycol alginate,PGA)对紫薯面条断条率和烹煮品质的影响。结果表明,PGA对紫薯面条的断条率和烹煮损失都有不同程度的改善,且最适添加量为0.3%~0.4%。Purple sweet potato flour and wheat flour blends was used as the raw material to produce purple sweet potato noodles in this experiment,and the amount of purple sweet potato powder was 10%and 30%respective-ly. The effect of propylene glycol alginate（PGA） on the breaking rate and cooking quality of purple sweet potato noodles was studied. The results showed that PGA could improve the breaking rate and cooking loss of purple sweet potato noodles, and the optimum dosage was 0.3%-0.4%.

关 键 词：紫薯面条 断条率 烹煮品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]