海藻酸钠对冷冻面条品质的影响研究

Effect of sodium alginate on the quality of frozen noodles

主要研究了不同添加量的海藻酸钠(0%、0.1%、0.2%、0.3%、0.4%和0.5%)对冷冻面条品质特性的影响。结果表明,添加海藻酸钠之后,能降低冷冻面条面汤的浑浊度,减少烹调损失;同时在长期冻藏过程中,加入海藻酸钠能提高面条的硬度和弹性,并能提高冷冻面条的拉断力,对冷冻面条的品质有较好的改善效果。感官评定显示,添加0.3%的海藻酸钠冷冻面条感官评分值最高,口感最好。

The quality of frozen noodles were investigated at various levels （0%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5% flour weight） of sodium alginate. The results showed that： sodium alginate significantly decreased turbidity of frozen noodles; with longer frozen storage, the addition of sodium alginate increased the hardness and elasticity of frozen noodles, and improved the break strength of frozen noodles, showing that it could improve the quality of frozen noodles. The frozen noodles with 0.3 addition of sodium alginate had the highest sensory score according to sensory evaluations.