肉桂酸钾复配保鲜剂在生鲜湿面中的应用研究  

Study on the application of potassium cinnamate compound antistaling agent in fresh wet noodle

作　　者：余春平 马齐兵 YU Chun-ping;MA Qi-bing(Wuhan Landmark Industrial Co.,Ltd.,Wuhan 430000,Hubei,China)

机构地区：[1]武汉能迈科实业有限公司,湖北武汉430000

出　　处：《粮食与油脂》2023年第6期62-66,共5页Cereals & Oils

摘　　要：用肉桂酸钾(PC)、单辛酸甘油酯(MAGE)和丙酸钙(CM)复配保鲜剂,加入小麦粉中制备生鲜湿面。以生鲜湿面综合品质评分为评价指标,在单因素试验的基础上通过响应面法优化保鲜剂配方。结果表明:最优配方为以小麦粉质量为基准,CM添加量0.05%、PC添加量0.1%、MAGE添加量0.015%,在此配方下制作的生鲜湿面综合品质评分最高。Using potassium cinnamate(PC),glycerol monooctanoate(MAGE),and calcium propionate(CM)as preservatives,fresh wet noodles were prepared by adding them to wheat flour.Using the comprehensive quality score of fresh wet noodles as the evaluation index,the formulation of preservatives was optimized through response surface methodology based on single factor experiments.The results showed that the optimal formula was based on the mass of wheat flour,with CM addition of 0.05%,PC addition of 0.1%,and MAGE addition of 0.015%.The comprehensive quality score of fresh wet noodles produced under this formula was the highest.

关 键 词：生鲜湿面 肉桂酸钾 保鲜剂 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]