几种食用胶对小麦淀粉粉丝品质的影响

Effects of several kinds of edible gums on quality of wheat starch vermicelli

以小麦淀粉粉丝的断条率、蒸煮损失率及品质综合评价值为指标,分别研究了沙蒿胶、魔芋胶、黄原胶、瓜尔豆胶、卡拉胶、羧甲基纤维素钠对小麦淀粉粉丝品质的影响。结果表明:在降低小麦淀粉粉丝断条率方面,以瓜尔豆胶的效果最好,当添加量为0.5%时,断条率降低72.95%,以黄原胶的效果最差;在降低小麦淀粉粉丝蒸煮损失率方面,以魔芋胶的效果最好,当添加量为0.5%时,蒸煮损失率降低33.14%,以黄原胶的效果最差;在提高小麦淀粉粉丝品质综合评价值方面,以瓜尔豆胶的效果最好,以黄原胶的效果最差,按其提高幅度的大小排列,依次为瓜尔豆胶111.43%、沙蒿胶86.48%、魔芋胶82.47%、羧甲基纤维素钠72.88%、卡拉胶41.19%、黄原胶14.24%。由此表明,瓜尔豆胶、沙蒿胶、魔芋胶和羧甲基纤维素钠对小麦淀粉粉丝的品质都有较好的改善作用。

With the cooked broken rate, the cooked loss rate of wheat starch vermicelli and the evaluation value which comprehensively reflected the quality of wheat starch vermicelli as the index, the effects of Artemisia sphaerocephala krasch gum, konjac gum, xanthan gum, guar gum, carrageenan and carboxymethylcellulose sodium on quality of wheat starch vermicelli were researched respectively. The results showed that in decrease of the cooked broken rate of wheat starch vermicelli, the guar gum was the best, of which 0.5% addition could decrease by 72.95% the cooked broken rate; the xanthan gum was the worst. In decrease of the cooked loss rate of wheat starch vermicelli, the konjac gum was the best, of which 0.5% addition could decrease by 33.14% the cooked loss rate; the xanthan gum was the worst. In increase the evaluation value which comprehensively reflected the quality of wheat starch vermicelli, the guar gum was the best, the xanthan gum was the worst, the increasing extents of every edible gum arranged from big to small were as follows： guar gum increased by 111.43%, Artemisia sphaerocephala krasch gum increased by 86.48%, konjac gum increased by 82.47%, carboxymethylcellulose sodium increased by 72.88%, carrageenan increased by 41.19%, xanthan gum increased by 14.24%. The results indicated that guar gum, Artemisia sphaerocephala krasch gum, konjac gum and carboxymethylcellulose sodium had good effects on quality of wheat starch vermicelli.