复合食品胶对无矾小麦淀粉粉条的品质影响

Combination usage of food gums on the quality of non-alum wheat starch noodle

为了改善无矾小麦淀粉粉条的品质,通过单因素和正交试验,就黄原胶、瓜尔胶、魔芋胶、聚丙烯酸钠等几种食品胶对无矾粉条的断条率、糊汤透光率和感官评分进行了探究。结果表明:黄原胶、瓜尔胶与聚丙烯酸钠复合使用,所得无矾粉条的感官评分最高,且粉条的韧性和耐煮性增强,断条率最低,粉条爽滑、硬度适中、不易糊汤,最佳添加量为黄原胶与瓜尔胶(7∶3)0.3%,聚丙烯酸钠0.6%。

In order to improve the quality of non-alum wheat starch noodle,the effect of food gum on noodle broken rate,noodle soup transparency and overall sensory evaluation were studied through single-factor test and orthogonal experiment.The results showed that the highest sensory evaluation was obtained by using 0.3%composite food gum which contains xanthan gum and guar gum at the ratio of 7∶3 and 0.6%sodium polyacrylate.The wheat starch noodle made under the above situation had the lowest broken ration,appropriate hardness and adhesiveness,better texture and boiling resistance.