低蛋白高粱面条的品质改良研究

The quality improvement of low protein sorghum noodle

以小麦淀粉为主料,适量添加高粱粉等其他辅料来制作低蛋白高粱面条,采用蒸煮特性测定、感官评价和质构分析的手段来研究海藻酸钠、复合磷酸盐、食盐、食用碱4种改良剂对低蛋白高粱面条品质的改良作用。研究结果表明:4种改良剂对低蛋白高粱面条的品质有较好地改良效果。正交试验结果发现,复合改良剂对低蛋白高粱面条品质改良效果优于单一改良剂,且复合改良剂的最佳配比为:海藻酸钠1.0%、复合磷酸盐0.3%、食盐0.3%、食用碱0.2%。按照此配比,经传统加工工艺可制得品质较好的低蛋白高粱面条。

Low protein sorghum noodle was prepared using wheat starch as main material with the right amount of sorghum flour and other ingredients.The effects of four different improvers（sodium alginate,compound phosphate,salt,dietary alkali）on the quality of low protein sorghum noodle were studied using cooking property,sensory assessment and texture analysis.The results showed that four improvers could better improve the quality of low protein sorghum noodle.The single factor and orthogonal test results showed that the combination of these four improvers exhibited better improvement effect on low protein sorghum noodle quality than any single one,and the optimum ratio of the composite hydrocolloids was determined as follows：sodium alginate 1.0%,compound phosphate 0.3%,salt 0.3% and dietary alkali 0.2%.The low protein sorghum noodle with good quality could be obtained using the optimum improver ratio by a series of traditional processing technology.