摘要
采用感官评价方法考察了传统拉面剂蓬灰中各有效组分对拉面品质的影响,对与这些组分相似的其它食品添加剂进行了筛选,考察了数种复配方案对拉面品质的影响,开发出了一种以变性淀粉为主要组分、安全、使面条具有良好拉伸性和筋道感的新型复合拉面剂替代蓬灰。研究发现:蓬灰中的硫化钠能够赋予拉面良好的拉伸性能,亚硫酸氢钠具有相似的性能和应用效果;变性淀粉基新型复合拉面剂是将醋酸酯淀粉、K2CO3、Na2CO3、NaCl及NaHSO3按照质量比96∶9∶9∶6∶8的比例复配制得,在100 g面粉中掺入1 g该拉面剂制作拉面,效果良好,感官评价得分为90分。
The impact of major components in the traditional Peng gray on the quality of pulled noodles was evaluated by sensual tests. Other food additives which are similar to those containing in the Peng gray were screened by examining their impacts on the quality of pulled noodles. Various recipes were designed to meet the requirements for good pulled noodles. As a result, a novel modified-starch（MS） based and safe pulled noodle agent has been developed by replacement of the traditional Peng gray. It exhibited good impacts on pulled noodles such as stretching and elasticity. The results indicated that sodium sulfide containing in the Peng gray caused pulled noodles with good tensile properties, and sodium bisulfite acts in a similar fashion. The new pulled noodle agent was composed of MS, K2CO3, Na2CO3, NaCl, and NaHSO3 by a ratio of 96：9：9：6：8. Add 1 g pulled noodle agent in 100 g wheat flour produced good-quality pulled noodles with an evolution score of 90 points.
出处
《粮食加工》
2014年第5期45-47,共3页
Grain Processing
基金
"十二五"农村领域国家科技计划课题(2012BAD32B01)
关键词
拉面剂
变性淀粉
蓬灰
拉面品质
pulled noodle agent
modified starch
Peng gray
the quality of pulled noodles
作者简介
孙琛（1984-），男，工程师。研究方向：淀粉及变性淀粉的生产与应用研究。
