黄原胶和变性淀粉在提升方便面汤底口感中的应用  

Application of Xanthan Gum and Modified Starch in Improving the Taste of Instant Noodles Soup

作　　者：张伊宁 Zhang Yining(Shanghai Kangshi Food Technology Co.,Ltd.,Shanghai 201103,China)

机构地区：[1]上海康识食品科技有限公司,上海201103

出　　处：《现代食品》2020年第13期59-62,71,共5页Modern Food

摘　　要：本文以方便面调料高汤包为研究对象,探讨黄原胶和变性淀粉在提升方便面调料包汤底浓厚感中的贡献。并且通过对不同增稠剂配比的高汤进行黏度测定和感官评价,最终确认在实验用高汤包体系中,添加0.2%黄原胶+1%乙酰化双淀粉己二酸酯+1%辛烯基琥珀酸淀粉钠,黏度与空白样相比有明显提升,且汤底口感喜好度和口味适合度均最佳。In this paper, the flavoring broth of instant noodles was taken as the research object to explore the contribution of xanthan gum and modified starch in increasing the thick feeling. And through the stock of different ratio of thickener for viscosity measurement and sensory evaluation, the final confirmation in experiments using stock package system, adding 0.2% xanthan gum, 1% acetylated double starch adipate, 1% sodium alkenyl succinic acid starch, compared with the blank sample viscosity has obvious improvement, preference attribute and fitness attribute are best.

关 键 词：方便面 黄原胶 变性淀粉 感官评价 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]