不同增稠剂对燕麦面条品质影响

Effect of different thickeners on quality of oat noodles

以燕麦–小麦混合粉为原料制作面条,为提高燕麦面条营养保健功能,将燕麦–小麦混合粉比例提高至7:3;并添加5%谷朊粉及一定量增稠剂以改善燕麦粉加工性能。研究添加魔芋精粉、食用明胶、聚丙烯酸钠、羧甲基纤维素钠(CMC–Na)四种增稠剂对燕麦面条品质影响,通过单因素和正交试验结果表明,复合增稠剂对燕麦面条品质改善效果优于单一增稠剂,且复合增稠剂最佳配比为:魔芋精粉0.2%、食用明胶4%、聚丙烯酸钠0.1%、CMC–Na 0.4%。

Oats-wheat mixed powder was used as the raw material to produce oats noodles in this experiment. In order to improve the nutrition and health function of oats noodles, the ratio of oats and wheat flour was increased to 7 ： 3. In order to improve the process properties of oatmeal, 5% gluten powder and a certain amount of thickener was added into the noodle ingredients. The effect of the four different thickeners, including konjac flour, edible gelatin, sodium polyacrylate and sodium carboxymethyl cellulose （ CMC-Na ）, on the quality of oats noodles was studied in this paper. The single factor and orthogonal test results showed that the composite thickener for oats noodles quality improvement effect was better than the single thickener, and the optimum ratio of the composite thickener was as： konjac flour 0.2%, edible gelatin 4%, sodium polyacrylate 0.1% and CMC-Na 0.4%.