罐罐面品质特性的改良初探

Primary study on improvement quality of noodles in pot

以蔗糖酯、单甘酯、谷朊粉、瓜尔豆胶、葡萄糖氧化酶为添加剂,采用单因素及多因素研究方法对罐罐面进行有针对性的品质改良,并配制成复合型面粉品质改良剂,可以显著地改善面粉的加工特性及罐罐面品质。罐罐面品质改良复合添加剂的最佳配方为:蔗糖酯0.4%、单甘酯0.1%、谷朊粉7.5%、瓜尔豆胶0.4%、葡萄糖氧化酶40mg/kg,此时面条感官评价最高得分为93.2分。

The improvement function of the food additive to quality of the noodles in pot was studied by taking sucrose fatty acid esters,monoglycerides,wheat gluten, guar gum and glucose oxidase as materials. Through the single factors and the multi-factors method ,the processing characteristic of the flour and quality of the noodles in pot were remarkably improved. The optimal formulation was that sucrose fatty acid esters 0.4%, monoglycerides 0.1% ,wheat gluten 7.5%, guar gum 0.4% and glucose oxidase 40mg/kg. The highest scores points of noodles was 93.2.