不同改良剂对非油炸青稞杂粮方便面冲泡品质的影响

Effects of different modifiers on brewing quality of non-fried highland barley cereal instant noodles

研究了卡拉胶、魔芋胶、聚丙烯酸钠、单甘酯、食盐和复合磷酸盐对非油炸青稞杂粮方便面冲泡品质的影响。结果表明:适量的卡拉胶可改善面条的浑汤度,提高硬度;魔芋胶可缩短面条的复水时间,且添加量较低时,对面条浑汤度和硬度的影响高于卡拉胶;聚丙烯酸钠可显著降低面条的浑汤度和黏附性,但会延长复水时间;单甘酯可缩短面条的复水时间,降低硬度和咀嚼性,但会显著增加面条的浑汤度和断条率;适量的食盐可缩短面条的复水时间,降低浑汤度;复合磷酸盐可缩短面条的复水时间。因此,6种改良剂对非油炸青稞杂粮方便面的冲泡品质均有影响,可复配用于非油炸青稞杂粮方便面的生产。

The effects of carrageenan,konjac gum,sodium polyacrylate,monoglyceride,salt and compound phosphate on the brewing quality of non fried highland barley cereals instant noodles were studied.The results showed that proper amount of carrageenan could improve the muddy degree and hardness of noodles;Konjac gum can shorten the rehydration time of noodles,and its effect on the muddy soup degree and hardness of noodles is stronger than that of carrageenan when the amount of konjac gum is low;Sodium polyacrylate can significantly reduce the turbidity and adhesion of noodles,but it will prolong the rehydration time;Monoglyceride can shorten the rehydration time of noodles,reduce the hardness and chewability,but significantly increase the muddy soup degree and broken strip rate of noodles;Proper amount of salt can shorten the rehydration time of noodles and reduce the degree of muddy soup;Compound phosphate can shorten the rehydration time of noodles.Therefore,the six modifiers have an impact on the brewing quality of non fried highland barley cereals instant noodles,and can be combined for the production of non fried highland barley cereals instant noodles.