改善调味面制品硬度的研究

Research on the Hardness Improvement of Flour Products

通过单因素实验分析保水剂、乳化剂、胶体对调味面制品硬度改善的效果。结果表明,甘油、单甘酯、黄原胶均对调味面制品硬度的改善有一定效果。通过正交试验得到改善调味面制品硬度的复配比例:甘油添加量2.0%、单甘酯添加量0.6%、黄原胶添加量0.3%。

On the basis of single factor experiments,the effects of water-retaining agent,emulgator,hydrocolloid on improving the hardness of flour products were studied.The results illuminated that these food additives (glycerinum,monoglyceride,xanthan gum) all had certain effects on improving the hardness of flour products.The optimum formulation for improving the hardness of flour products,which was obtained through orthogonal experiments,were as follows:glycerinum of 2%,monoglyceride of 0.6%,xanthan gum of 0.3%.