新型天然植物食品添加剂白沙蒿籽的应用研究

STUDY ON THE UTILIZATION OF ARTAMISIA SPHAEROCEPHALA KRASCH SEED AS NATIVE FOOD ADDITIVES

本文对白沙篙籽作为天然食品添加剂在面包、面条(挂面)等方面的应用进行了试验研究。由于沙蒿胶的作用,可使面团总吸水量增加1.5～5％,拉力提高83～200％,韧性增加3～6倍,稳定性与抗拉阻力增大,延伸度降低。以白沙蒿籽为主要原料的Q_(85)面包添加剂能使面包比容增大,结构细腻、纹理清晰,抗老化性能提高;Q_(86)面条添加剂可基本消除挂面挂竿断条现象,复水性、耐煮性提高,与海藻酸钠、魔芋粉相比,效果更好。

The utilization of Artamisia Sphaerocephala Krasch(ASK) seed flour in bread and noodle (or vermicelli) etc. as a kind of native additives were discussed here. Under the influence of ASK gum, the water absorption capacity, the draw force and the resistance of the dough were increased by 1. 5-5%, 83-200%and 3-6 times respectively. The stability and tensile resistance were also increased but the extensibillity was decreased. Bread additive Q35, with ASK seed as its main ingredients, contributed to produce fine and smooth bread with an enlarged volume and an improved antiageing capacity ; Noodle additive Q86 prevented effectivelly the wet noodle from snapping when put up. Besides, the water regain property and the resistance to boiling were improved. The experiment showed that noodle additive Q86 produced a much better effect than sodium alginate or sweet potato starch.