摘要
以小麦淀粉为主料,适量添加高粱粉等其他辅料来制作低蛋白高粱面条,采用质构分析的手段来研究魔芋胶、羧甲基纤维素钠和海藻酸钠3种亲水胶体对低蛋白高粱面条品质的影响。结果表明,亲水胶体对低蛋白高粱面条的品质有显著改善效果。单因素和正交试验结果表明,复合亲水胶体对低蛋白高粱面条品质改善效果优于单一亲水胶体,且复合亲水胶体最佳配比:魔芋胶0.3%、羧甲基纤维素钠0.5%和海藻酸钠0.8%。按照此配比,经传统加工工艺可制得品质较好的低蛋白高粱面条。
Low protein sorghum noodle was prepared using wheat starch as main material with adding the right amount of sorghum flour and other accessories. The effects of three different hydrocolloids（konjak gum, carboxymethylcellulose sodium, and sodium alginate） on the quality of low protein sorghum noodle were studied using texture analysis. The results showed that hydrocolloids could significantly improve the quality of low protein sorghum noodle. The single factor and orthogonal test results showed that the combination of these three hydrocolloids exhibited better improvement effect on low protein sorghum noodle quality than any single one, and the optimum ratio of the composite hydrocolloids was as follows： konjak gum 0.3%, carboxymethylcellulose sodium 0.5% and sodium alginate 0.8%. The low protein sorghum noodle with good quality could be obtained using the optimum hydrocolloid ratio by a series of traditional processing technology.
出处
《食品工业》
CAS
北大核心
2016年第4期138-142,共5页
The Food Industry
基金
果蔬质量安全快速检测与深加工关键技术研究(项目编号:2014CXZ03)
山东省引进海外高层次人才创新计划"泰山学者海外特聘专家资金项目"(项目编号:No.tahw20110532)
关键词
亲水胶体
高粱
低蛋白面条
质构
品质
hydrocolloid
sorghum
low protein noodle
texture
quality
