大豆多糖对挂面品质的影响研究

Effect of Soybean Soluble Polysaccharides on Quality of Dry Noodle

以大豆多糖为主要辅料,研究添加大豆多糖(SSPS)对挂面品质的影响,探讨其应用于挂面中的可行性。通过蒸煮特性、质构和色泽等参数的变化以及感官评定考察SSPS对挂面品质的影响。挂面的最佳蒸煮时间与SSPS添加量成正相关,而与干物质损失率成负相关;亮度(L*)呈现下降的趋势,红度(a*)和黄度(b*)逐渐增加。添加适量的大豆多糖可以改善挂面的感官品质,其最佳添加量为0.75%。

In order to investigate the feasibility of application to dry noodle, soybean soluble polysaccharides （ SSPS ） was used as main supplementary material in dry noodle processing and the effect of SSPS on dry noodle quality was studied. Effect of different proportion of supplementation of SSPS on the quality of dry noodle was studied by investigating on cooking characteristics, texture and color as well as sensory evaluation. SSPS addition amount was positively correlated with the optimum cooking time while negatively correlated with cooking loss. With regarding to color, the luminance values decreased, while redness and yellowness increased gradually with the increase of SSPS addition. The proper supplementary dosage of SSPS can improve the quality of dry noodle, and the most appropriate additive amount Wws 0.75%. With regarding to color, the luminance values decreased, while redness and yellowness increased gradually with the increasing SSPS addition. In conclusion, the proper supplementary dosage of SSPS can improve the quality of dry noodle, and the most appropriate additive amount was 0.75%.