摘要
研究了不同添加剂对面条品质的改良作用,重点解决面条的易断条以及延伸性不足的问题。通过单因素实验,精选出合适的面条添加剂,然后进行正交实验并通过验证,得出添加剂最佳配方为:谷朊粉1.0%、瓜儿胶0.2%、魔芋粉0.4%和GMS0.7%。结果表明,此法加工出的面条改良效果显著。
Different additives on the role of noodle quality improvement were investigated in this paper. It focused on solving the problem of the noodles, such as easy to broken, and lack of extension. Through single factor experiment, the suitable additives was chosen, and then passed through orthogonal test and verified. The best recipe was： vital gluten 1.0%, guar gum 0.2%, conjac flour 0.4% and GMS 0.7%. Results revealed that the recipe had a remarkable effect on the improvement of noodle quality.
出处
《食品科技》
CAS
北大核心
2010年第10期186-191,共6页
Food Science and Technology
基金
国家星火计划项目(2008GA750001)
河南省重大项目(072101110200)
关键词
面条
品质改良
正交实验
noodle
quality improvement
orthogonal test
