山楂粉及其他食物添加剂对玉米面团物性的影响  

Effects of Hawthorn Powder and other Food Additives on the Properties of Corn Dough

作　　者：姜文燮 李欣欣 KANG Munsop;LI Xinxin(Hwang Nam University of Technology,Haeju,DPR of Korea;College of Food Science and Engineering,Jilin University,Changchun 130062,China)

机构地区：[1]朝鲜黄南工业大学,朝鲜海州 [2]吉林大学食品科学与工程学院,吉林长春130062

出　　处：《食品科技》2020年第9期174-180,共7页Food Science and Technology

基　　金：中国国家留学生基金项目。

摘　　要：通过单因素试验和正交试验,采用CT3质构仪进行物性指标测定,探究了山楂粉、马铃薯淀粉和小麦粉添加量对玉米面团的物性的影响。结果表明,制作玉米面团的最佳配方为:马铃薯淀粉添加量为10%、山楂粉添加量为10%、小麦面粉添加量为5%、玉米粉为75%,面团弹性为10.58 mm,咀嚼性为4.7 mJ。特别是在玉米面团添加10%的山楂粉,会提高面团的黏性,有效改善咀嚼性。利用此配方制备的山楂玉米面条表面光滑,有很好的弹性和咀嚼性,且具有一定的玉米风味及食疗功效。The effects of hawthorn powder,potato starch and wheat flour on physical properties of corn dough was studied by single factor experiment and orthogonal experiment.CT3 texture instrument was used to test the physical properties.The result showed that its best formula for making corn dough was determined as potato starch 10%,hawthorn powder 10%,wheat flour 5%,corn flour 75%,springiness 10.58 mm and chewiness 4.7 mJ.Especially,adding 10%hawthorn powder to the corn dough could improve the viscosity and mastication of the dough.The hawthorn corn noodles processed with this formula have smooth surface,good springiness and chewiness,and have a certain flavor of corn and function.

关 键 词：山楂粉 马铃薯淀粉 小麦面粉 玉米面团 正交试验 物性 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]