添加剂对方便面品质的改善

Study on Improving Quality of Instant Noodles by Using Additives

本文进行了添加剂对方便面品质改善的试验研究。结果表明添加０．４％的复合增粘剂、０．２％的复合无机盐、１．５％的谷朊粉和１％的乳化剂，可以大大提高方便面的品质，并阐述了添加剂的作用机理。

A study on improving quality of instant noodles by using additives was carried out.The results showed that the qualities of instant noodles were improved greatly when 0.4% of mixed stabilizer,0.2% of mixed inorganic salts,1.5% of vital gluten and 1% of emulsifier were used. The improving mechanisms of additives were outlined.