不同改良剂对玉米面条品质的影响

Effect of different modifiers on quality of corn noodles

采用单因素实验和正交实验对以玉米粉、黄豆粉和小麦粉混合粉为原料加工玉米面条的工艺进行优化。结果表明,单独添加谷朊粉、聚丙烯酸钠、明胶或明胶多肽对玉米面条品质均有不同程度的改善作用,但这四种改良剂复合使用效果更好,其最佳配方为:谷朊粉3%、聚丙烯酸钠0.10%、明胶2%、明胶多肽3%。

Using mixed corn flour, soy flour and wheat flour as material, the processing of corn noodles was optimized by single factor and orthogonal test. The results showed that composite modifier was better than single modifier in improving the quality of corn noodles, and the optimal formula was as follow： wheat gluten 3%, sodium polyacrylate 0.10%, gelatin 2% and gelatin polypeptide 3%.