基于耐高温α-淀粉酶处理面条制作最佳配方的研究

The best formula for making noodles based on themostable α-amylase

为研究耐高温α-淀粉酶与面条品质的关系,通过考察耐高温α-淀粉酶对面粉糊化特性以及制成面条烹煮损失的影响,找出合适的该酶添加水平和制作面条的工艺参数。结果表明,随着酶添加量的增大,面粉的峰值粘度、谷值黏度、回生值以及最终黏度都呈降低趋势,破损值一直增大。此外,酶添加量与面条的表观、透明性以及光滑性呈负相关,当加酶量为0.1U/g(面粉)时,面条的烹煮损失及面汤的浊度最小,品质较好。添加耐高温α-淀粉酶生产面条的最佳配比为:加酶量0.1U/g、加盐量1%、加碱量0.15%(均以面粉质量计)。

In order to study the relationship between themostable α-amylase and noodle quality,the influences of themostable α-amylase on flour gelatinization characteristics and noodle cooking loss were tested.The results showed that,with the increase of amount of enzyme solution,the flour peak viscosity,valley viscosity,setback and final viscosity decreased,the damage value was always increasing.In addition,the amount of enzyme solution had negative correlation with appearance,transparency and smoothness of noodle.When the added amount of enzyme was 0.1 U/g（flour）,the noodle cooking loss and noodle soup turbidity was minimum.The best formula for producing noodles based on themostable α-amylase was enzyme amount 0.1 U/g（flour）,salt amount 1% and alkaline amount 0.15%.