摘要
在一定范围内提高鲜湿面的加水量,其感官评分、硬度、弹性等指标会显著改善,但也会产生鲜湿面黏性过高,面带粘辊,并条严重等现象.为了控制鲜湿面的黏性,选用复合碳酸盐(Na2CO3∶K2CO3=7∶3)、焦磷酸钠、山梨糖醇、CMC、蔗糖脂肪酸酯、大豆分离蛋白来降低鲜湿面黏性.通过正交试验和SAS软件优化复配方案,最佳添加剂配方为复合碳酸盐(Na2CO3∶K2CO3=7∶3)0.34%、焦磷酸钠0.36%、山梨糖醇1.39%、CMC 0.46%、蔗糖脂肪酸酯0.28%、大豆分离蛋白3.28%,此时鲜湿面黏性达到最低.
Increasing water content in fresh noodles in a certain range can significantly improve the sensory evaluation, hardness, elasticity and other indicators of fresh noodles, but can also cause the phenomena of high stickiness, sticking to rollers and severe adhesion of the noodles. In order to control the stickiness of fresh noodles,an additive containing composite carbonate （Na2CO3 ：K2CO3=7：3）,sodium pyrophosphate,sorbitol, CMC, sucrose fatty acid ester and soy protein isolate was used to reduce the stickiness of fresh noodles.Though orthogonal experimental design and SAS software optimization, the optimum formulation of the additive was as follows：carbon salt （Na2CO3：K2CO3=7：3） 0.343%, sodium pyrophosphate 0.36%,sorbitol 1.39%, CMC 0.46%, sucrose fatty acid ester 0.28%, and soy protein isolate seasonal 3.28% ;and the stickiness of the fresh noodles reached the minimum value under the optimal conditions.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2014年第3期45-49,共5页
Journal of Henan University of Technology：Natural Science Edition
基金
国家科技支撑计划项目(2012BAD37B04)
河南工业大学科学研究基金研究生教育创新计划项目(2012YJCX05)
关键词
鲜湿面
黏性
添加剂
flesh noodles
stickiness
additive
作者简介
吕莹果（1982-），女，河南洛阳人，副教授，博士，研究方向为面制食品研究与开发．
通信作者
