可得然胶对挂面品质的影响

Influence of the Curdlan in Noodle

可得然胶(Curdlan)是一种新型的微生物胞外多糖,具有在加热条件下形成凝胶的独特性质,在生物医学和食品加工等领域有广阔的应用前景。本文研究了可得然胶在应用于挂面时,不同添加量对于挂面质构、韧性的影响,并确定了最佳的添加量。实验通过测定添加可得然胶不同面粉理化指标发现,添加可得然胶后对小麦粉的理化指标及内在品质不会产生明显影响。采用食品物性测定仪研究发现在挂面中添加可得然胶可明显改善挂面的咀嚼性、弹性和韧性等物理性能,当可得然胶添加量为0.4%时,挂面的咀嚼度、弹性和韧性值达到最大。实验还对挂面感官指标进行了评估。实验结果表明,添加可得然胶后能显著降低煮熟的面条断条率,筋道感明显提高,口感滑爽,面条汤混浊程度及耐煮性有改善。

Curdlan is an exopolysaccharide which can form gelation when heated, and can be used in many fields such as biological, pharmacology, food industry. The effect of the curdlan additive amount in the noodle was investigated, and texture of the noodle added curdlan was analyzed. It＇ s found that the chewiness, flexibility and toughness of the noodle were improved when curdlan was added, and the measure value of the chewiness, flexibility and toughness of the noodle was best when curdlan additive amount was 0.4%. The characters of the flour were measured when curdlan was added. It shows that curdlan did not affect the characters of the flour. Sensory evaluating shows that the p roper amount curdlan can increase the noodle strength and reduce the cooking loss.