摘要
面条改良乳化剂是一种以单甘脂、卵磷酯或色拉油为有效成分的复配型的水包油型乳液。利用粉质仪和拉伸仪测定，研究了面条改良乳化剂在挂面中的使用效果及合适的添加量。并结合实际的应用效果表明，使用面筋质较好、含量较高的面粉添加面条改良乳化剂制作挂面时，对挂面的改良效果明显；而对软质面粉还可增添少量的廉价的无机盐类添加剂或蛋白质类进行复配，可制取优质挂面。
The emulsifier for the quality improvement of noodles is a type of O/W milky liquid. The impact of the emulsifier on fine dried noodles and the appropriate adding quantity were studied with the Branbender Farinaceous Tester and the Branbender Tensile Tester. The results showed that this emulsifier improved the quality of fine dried noodles significantly. High quality fine dried noodles may also be produced from soft wheat flour by adding tiny amount of cheap additives such as inorganic salts or protein.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
1999年第4期264-268,共5页
Transactions of the Chinese Society of Agricultural Engineering
关键词
复配型
乳化剂
挂面
品质改良
composite
emulsifier
fine dried noodles
quality improvement
