改良剂对挂面品质的影响

The effect of improver on the quality of dried noodles

以生挂面折断性能和熟挂面质构特性作为评价指标,研究大豆蛋白粉、木薯变性淀粉和瓜尔豆胶的添加量对挂面品质的影响,根据正交试验得出改良剂的最优配比。结果表明,大豆蛋白粉、木薯变性淀粉对生挂面的硬度和断裂强度均呈现先增大后减小趋势,瓜尔豆胶能够显著改善生挂面的折断性能;3种改良剂对熟挂面的质构特性均有较好的改良作用。通过正交实验得到改良剂的最佳配方:大豆蛋白粉6%、木薯变性淀粉1.2%、瓜尔豆胶0.9%,对生挂面硬度和熟挂面咀嚼性影响的主次因素顺序都依次为:大豆蛋白粉、瓜尔豆胶、木薯变性淀粉。3种最佳添加量的改良剂及复配最佳配方都降低了挂面的蒸煮损失,但都会增加挂面的蒸煮时间;0.9%瓜尔豆胶使得吸水率下降,6%大豆蛋白粉、1.2%木薯变性淀粉和复配最佳配方使得挂面吸水率有不同程度的增加。

Taking the breaking performance of raw noodles and the texture characteristics of cooked noodles as evaluation indicators, the effects of the addition of soy protein powder, cassava modified starch and guar gum on the quality(color, texture and cooking characteristics) of noodles were studied.The optimum ratio of modifier was obtained by orthogonal test.The results showed that the hardness and breaking strength of soybean protein powder and cassava modified starch increased first and then decreased, and guar gum could significantly improve the breaking properties of raw dried noodles.The three modifiers had a good effect on improving the texture properties of cooked noodles.The optimal formula of the improver was obtained through orthogonal experiments: soybean protein powder 6%,cassava modified starch 1.2%,guar gum 0.9%,the order of primary and secondary factors affecting the hardness of raw noodles and the chewiness of cooked noodles were as follows: soy protein powder, guar gum, cassava modified starch.The three kinds of modifiers with the best addition amount and the best compound formula all reduced the cooking loss of the noodles, but increased the cooking time of the noodles;0.9% guar gum reduced the water absorption, 6% soybean protein powder, 1.2% cassava modified starch and the best compound formula increased the water absorption rate of dried noodles to different degrees.