摘要
本文研究了不同添加剂对面条品质的影响,探讨了添加食盐、复合碱、变性淀粉、复合磷酸盐对面条溶出率、熟断条率的影响。试验结果表明,食盐、复合碱、变性淀粉与复合磷酸盐能显著改善面条的品质,同时也确定了其最适添加量分别为2%、0.2%、3%与0.25%。
To study the effect of different additives on the quality of noodles,The effects of adding salt,compound alkali,modified starch and compound phosphate on the quality of noodles were studied。The results showed that salt,compound alkali,modified starch and compound phosphate could significantly improve the quality of noodles,and the optimum addition amounts were 2%,0.2%,3%and 0.25%.
作者
吴海燕
朱小芳
Wu Haiyan;Zhu Xiaofang(Jiangxi Zhanggong Liquor Industry Co.,Ltd.,Ganzhou 341000,China;Ganzhou Quality Supervision and Inspection Center of Grain and Oil,Ganzhou 341000,China)
出处
《现代食品》
2020年第18期205-207,共3页
Modern Food
关键词
面条
添加剂
品质
Noodles
Additives
Quality
作者简介
吴海燕(1983-),女,本科,助理工程师,研究方向为食品发酵;朱小芳(1984-),女,本科,工程师,研究方向为粮油质量管理与检测。
