摘要
4种增稠剂(瓜尔胶、CNS-Na、CMC-Na、魔芋精粉)和面粉混合后,其味觉阈值各有不同,当瓜尔胶添加量超过1%,或当魔芋精粉添加量大于4.5%,均有明显异味。羧甲基淀粉钠和羧甲基纤维素钠的添加,对于金针菇挂面的味道基本无影响。在合适的添加范围内,CMC-Na对最大拉伸力和最大剪切力的影响最大,CMC-Na与质构特性之间均呈现正相关;瓜尔胶和魔芋精粉对咀嚼度的相对较大。金针菇挂面中复合磷酸盐和大豆软磷脂的加入都可以改变金针菇挂面的质构特性,从而改良金针菇挂面的品质。金针菇挂面的最佳配方为:9.17%金针菇粉、4%CMC-Na、复合磷酸盐0.2%、大豆卵磷脂1.5%。
The taste thresholds were different as four thickeners（ guar gum, CNS-Na, CMC-Na, konjac flour） mixed with the flour. There was obvious peculiar smell when the content of the guar gum was over 1%,or the content of konjac flour was over 4. 5%. The addition of CNS-Na or CMC-Na had little effect on the smell of the Flammulina velutipes noodles. In proper addition range,MC-Na had the most impact on the maximum drawing force and maximum shear strength,and the extural property was positively related to CMC-Na,and guar gum as well as konjac flour had significant influence on chewiness. The addition of composite phosphate or soybean lecithin could change the the textural property of the Flammulina velutipes noodles,and therefore,change the quality. The optimal formula of the Flammulina velutipes noodles were Flammulina velutipes powder 9. 17%,CMC-Na 4%,composite phosphate 0. 2%,soybean lecithin 1. 5%.
出处
《中国食物与营养》
2016年第7期58-62,共5页
Food and Nutrition in China
基金
山东省现代(食用菌)农业产业技术体系(项目编号:SDAIT-11)
关键词
增稠剂
复合磷酸盐
大豆卵磷脂
金针菇
挂面
thickeners
composite phosphate
soybean lecithin
Flammulina velutipes
noodle
