摘要
通过调节烹调用水的pH值、离子强度,考察二者对煮制面条的感官性状、出品率、溶出率的影响,以确定烹调用水中最佳食醋和食盐的添加量。分析面条质构指标、感官指标及面条出品率和溶出率间的相关性,同时对该优化水煮制的面条和普通饮用水煮制的面条做了质构分析。结果表明:面条质构指标、感官指标及面条出品率和溶出率间存在着显著的相关性,不同的水煮条件会对面条品质产生影响,当烹调用水中9°食醋添加量为1.2%(V/V)食盐添加量为0.3g/100L时,面条的感官性状、黏附性及弹性得到改善。
The effects of pH and ion strength of cooking water on the sensory attributes,productivity and solubility of cooked noodles were examined to determine the optimal amounts of added vinegar and sat to cooking water.Meanwhile,correlation analysis of noodle textural and sensory parameters,productivity and solubility was conducted,along with textural profile analysis of cooked noodles in optimized cooking water and common drinking water.There were significant correlations among noodle textural and sensory parameters,productivity and solubility.Both pH and ion strength of cooking water had obvious effect on noodle quality.Additions of 1.2% vinegar and 0.3% salt could improve the sensory attributes,adhesiveness and springiness of noodles.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第18期90-94,共5页
Food Science
基金
人事部留学人员科技活动择优资助项目(200306AD)
关键词
面条
水煮条件
质构分析
noodles
boiling condition
textural analysis
