文献类型：期刊文献

中文题名：复合改良剂在面条中的应用

英文题名：Application of compound modifier in noodles

作者：刘亚丽[1];叶玉稳[1];胡国华[1]

机构：[1]华东理工大学,上海200237

年份：2018

卷号：29

期号：3

起止页码：148

中文期刊名：中国食品添加剂

外文期刊名：China Food Additives

收录：CSTPCD

语种：中文

中文关键词：复合改良剂;卡拉胶:海藻酸钠:聚丙烯酸钠

外文关键词：compound modifier ; carrageenan ; sodium alginate; sodium polyacrylate

摘要：主要研究了复合改良剂的配方及其在面条中的应用,通过单因素实验得出以卡拉胶、海藻酸钠、聚丙烯酸钠添加量为三个正交因素。经过正交实验优化和极差分析后,面条的最优配方为:面粉100 g,水34mL,食盐1.50g,复合磷酸盐0.07g,复合卡拉胶0.06g,海藻酸钠0.25g,聚丙烯酸钠0.10g。通过实验所得到的最佳配方所制作的面条相比空白组,断条率及溶出率分别降低55.6%、41.7%,硬度、弹性、回复性、咀嚼性分别提高了26.8%、43.5%、25.4%、40.1%,同时可折算出复合改良剂配方为(以百分含量计):复合卡拉胶12.50g/100g,海藻酸钠52.08 g/100g,聚丙烯酸钠20.83 g/100g,复合磷酸盐14.58 g/100g。通过对添加了不同配方复合改良剂的面条的感官分析和质构测定,发现添加了最佳配方比的复合改良剂的面条评分最高,说明复合改良剂对面条品质有显著的改良作用。
In this paper, the formulation of compound modifier and its application in noodle was studied. Single factor experiments showed that the addition of carrageenan, sodium alginate and sodium polyacrylate were three orthogonal factors. After orthogonal experiment and range analysis, the best formula of noodle is flour 100 g, water 34mL, salt 1.50 g, compound phosphate 0.07g, compound carrageenan 0.04g, sodium alginate 0.25g and sodium polyacrylate 0.10g.The best formula obtained by experiments of noodle compared to the blank groups, the breaking rate and the dissolution rate were decreased by 55.6%and 41.7%, hardness, elasticity, resilience and chewiness were increased by 26.8%, 43.5%, 25.4%, 40.1%, the formula of compound modifier can be converted to （percentage content） ： compound carrageenan 12.50g/100g, sodium alginate 52.08 g/lOOg, sodium polyacrylate20.83 g/100g, and compound phosphate 14.58 g/100g. Through sensory analysis and texture determination of noodles with different compound modifiers, it was found that the noodle score with compound formula improved with the best formula ratio was higher, indicating that the compound modifier has significant effect on noodle quality.