亲水胶体对非油炸杂粮方便面品质的影响

Effects of hydrocolloids on the quality of non-fried instant coarse cereals noodle

以非油炸杂粮方便面为研究对象,通过单因素试验考察了卡拉胶(CG)、魔芋胶(KG)和聚丙烯酸钠(SP)的添加量对其质构和感官品质的影响,采用响应面试验优化了3种亲水胶体的添加量。结果表明,非油炸杂粮方便面品质评分随CG、KG和SP的添加量增大呈现先提高后下降的趋势;CG、KG和SP的适宜添加量分别为原料粉质量的0.15%、0.11%和0.21%,此时非油炸杂粮方便面的拉断力理论值为34.902 g,接近实测值(34.898 g)。因此,亲水胶体可作为品质改良剂用于非油炸方便面的生产。

In this paper, the effects of carrageenan（CG）, konjac gun（KG） and sodium polyacrylate（SP） on the texture and sensory quality of non-fried instant coarse cereals noodle were investigated by using single factor test, and the addition amount of the three hydrocolloids was optimized by response surface methodology. The results showed that the quality scores of non-fried instant coarse cereals noodle increased first and then decreased with the increasing addition of CG, KG and SP. The optimized addition amounts of CG, KG and SP were 0.15%, 0.11% and 0.21% of raw powder, respectively. Under this condition, the non-fried instant coarse cereals noodle theoretically had 34.902 g of the tensile force, which was close to the measured value（34.898 g）. Therefore, hydrocolloids could be used in the processing of non-fried instant coarse cereals noodle as a quality modifier.