增稠剂对鲜湿面条改良效果的研究

Study on the effect of thickening agents on noodle quality improvement

增稠剂是一类常用的面条品质改良剂。为了优选出最佳的增稠剂用于面条品质的改良,实验选取了CMC、魔芋粉、海藻酸钠、黄原胶、卡拉胶进行面条品质改良研究,测定了不同工艺条件时面条的综合得分、干物质损失率与面汤的浊度。结果表明,增稠剂对面条的品质都具有一定的改良作用,但黄原胶与魔芋粉的改良效果最佳。

The thickening agents are the additives used to improve the properties of noodle usually. In order to select the optimum one, five kinds of thickening agents （CMC, Sodium Aiginate, Carrageenan, Refined conjac meal, Xanthan gum） were used to conduct the experiments of making noodle. The noodle＇s quality score, the cooking loss were tested in different experimental conditions. The results showed that all these five kinds of thickening agents can improve the properties of the noodle, and the refined conjac meal and the xanthan gum are the optimum ones.