复合改良剂对榛蘑面条品质的影响研究  

Effect of compound improver on quality of armillariamellea noodles

作　　者：张榕欣[1] ZHANG Rong-xin(Maoming Vocational and Technical College,Maoming 525000,Guangdong,China)

机构地区：[1]茂名职业技术学院,广东茂名525000

出　　处：《粮食与油脂》2021年第4期100-103,共4页Cereals & Oils

摘　　要：选取谷朊粉、食盐、复合磷酸盐、海藻酸钠4种改良剂,以榛蘑面条的干物质损失率和感官品质为依据,通过单因素试验及正交试验,优化复合改良剂的配比。结果表明:4种改良剂的影响程度依次为谷朊粉>海藻酸钠>食盐>复合磷酸盐,复合改良剂配方为以小麦粉和榛蘑粉的总质量为基准,谷朊粉5%、海藻酸钠0.4%、食盐1.5%、复合磷酸盐0.2%,此配方降低了榛蘑面条的干物质损失率,改善了榛蘑面条的韧性、适口性等感官品质,制备了品质优良且兼具营养性的榛蘑面条,为营养面条的开发提供了理论依据。Choose gluten,salt,phosphate compound and sodium alginate as improver.Based on the dry matter loss rate and sensory quality of armillariamellea noodles,the single factor and orthogonal optimization were conducted to modifythe ratio of compound improver.The results showed that the influence degree of the four modifiers was gluten>sodium alginate>Salt>compound phosphate.The formula of the compound modifier:based on the total mass of wheat flour and armillariamellea powder,gluten 5%,sodium alginate 0.4%,salt 1.5%,compound phosphate 0.2%.Under the formula,the dry matter loss rate of armillariamellea noodles was reduced,and the sensory qualities such as the toughness and palatability of armillariamellea noodles were improved.The armillariamellea noodles with good quality and nutrition could be prepared,which provided a theoretical basis for the development of nutritional noodles.

关 键 词：复合改良剂 榛蘑 面条品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]