磷脂乳化油对面条品质的影响研究

Study on the effect of phospholipids amulsified oil on noodles quality

研究棕榈油与磷脂不同配比制成的乳化油对面条颜色、蒸煮品质、质构品质的影响。实验结果表明,随着磷脂乳化油的配比及添加量的不同,面条颜色、蒸煮品质、质构品质均有明显变化。而且棕榈油∶磷脂为5∶2的乳化油对面条品质影响较大。

This article investigates the effect of phospholipids emulsified oil of different ratio on noodle color, noodle cooking quality and texture quality. The results obtained show that with the increase of phospholipids emulsified oil and different ratio of emulsified oil, the color, cooking quality and texture quality showed different effect on noodle. And the ratio of phospholipids emulsified oil showed great effect on noodle is 5：2.