可得然胶对方便米线性质的影响

Effect of curdlan on characteristics of instant rice noodles

通过在籼米粉中添加0%~1.5%的可得然胶(基于籼米粉质量),测定方便米线的质构、蒸煮重量、蒸煮损失、复水时间、色泽、断条率和微观结构,研究可得然胶对方便米线性质的影响。结果表明:可得然胶可以明显的增加方便米线的硬度、咀嚼性、蒸煮重量,降低蒸煮损失、复水时间、断条率,对方便米线的弹性和色泽也有改良作用。同时,添加可得然胶的方便米线结构呈蜂窝网状,其微观结构特性表明可得然胶的添加量影响方便米线的复水时间和蒸煮重量。当可得然胶添加量为1.0%时,方便米线的质构性质优良,断条率低,各项食用品质得到明显的提高。

Effects of curdlan with the addition level 0 %-1.5%(based on the weight of indica rice)on the characteristics of instant rice noodles were investigated in this study.The textural properties,cooking loss,cooking weight,cooking time,color,break rate and microstructure were measured.The results showed that the addition of curdlan significantly increased the hardness,chewiness and cooking weight of instant rice noodles,whereas the cooking loss,cooking time and break rate of instant rice noodles were decreased.The addition of curdlan also improved the springiness,color of instant rice noodles.Meanwhile,the instant rice noodles with the addition of curdlan formed a honeycomb-like structure.The cooking weight and cooking time were affected by the noodle microstructures with different curdlan content.When the additive amount of curdlan was 1.0%,instant rice noodles had the highest texture quality and the lowest break rate.Its edible quality has been improved obviously.