不同增稠剂对非油炸荞麦方便面品质的影响研究

Study on the Effect of Different Kinds of Thickener on the Quality of Non-fried Instant Buckwheat Noodles

荞麦具有较高的营养价值和药用价值,将荞麦做成非油炸方便面既健康又方便。研究了添加不同增稠剂对该方便面品质的影响。结果表明,在荞面和白面的比例为7∶3的情况下,玉米淀粉、沙蒿胶、羧甲基纤维素钠(CMC-Na)和谷朊粉的添加量分别是:10%,2%,0.5%和4%时,方便面品质最佳。

Buckwheat had a high nutritional and medicinal value, so non-fried instant buckwheat noodles was healthy and convenient. It was researched the effects of different kinds of thickener on the quality of instant buckwheat noodles. The results showed that in the case of buckwheat flour and wheat flour ratio of 7∶3, when the additive amount of corn starch, Artemisia sphaerocephala Krasch, sodium carboxymethyl cellulose（CMC-Na） was 10%, 2%, 0.5%, and 4%, the quality of instant noodles was the best.