潮面的品质改良剂及保存期的研究

Quality Improver and Keeping Time of Wet Noodle

本文通过正交实验 ,确定用中筋粉生产潮面时 ,复合品质改良剂的最佳配方为淀粉 5 %、明矾0 .5 %、CMC 0 .2 %、海藻酸钠 0 .2 %、单甘酯 1%、食盐 1%、碳酸钠 0 .2 %、复合磷酸盐 0 .2 %。保藏结果表明 ,添加 3%的丙二醇可有效抑制微生物的生长 ,结合气调包装 (CO2 ∶N2 =6∶4 )和冷藏 ,可延长潮面的保存期。

By using the orthogonal design method,the authors optimized the formula of compound quality improver for producing wet noodle from middle gluten flour as follows:starch 5%,alum 0.5%,CMC 0.2%,sodium alginate 0.2%,monoglyceride 1%,salts 1%,soda 0.2% and mixed phosphate salts 0.2%.The experiment showed that microbes were inhibited greatly when 0.3% glycol was used.Atmospheric packing (CO 2∶N 2=6∶4) with low temperature storage extended the keeping time of wet noodle.