摘要
生鲜面条在加工后放置、贮藏、煮后常常出现相互黏连的现象,给生产加工造成不便,并带来不受欢迎的感官性状。为破解此难题,首先从感官及相关质构参数对生鲜面条黏连程度进行了评价,其次对影响生鲜面条黏连程度的工艺因素进行了分析,并选用10种添加剂和3种淀粉对面条品质及黏连性进行了改良。研究结果表明:可通过黏附力值的大小来判断生鲜面条黏连程度,和面加水量、醒面时间、加盐量、煮面用水p H值和硬度可影响生鲜面条的黏附力大小。4种食用胶的添加对煮后生鲜面条的黏附力都有不同程度的减小作用;2种乳化剂明显使生鲜面条(煮后)黏附力减小,且有效地减缓了冷藏的生鲜面条黏连程度的增加;几种淀粉的涂抹都减少了生鲜面条的黏连程度,其中玉米淀粉的效果最好。
Fresh noodles are often adhere to each other after being processed, stored and cooked. It causes inconveniences for processing and leads to undesirable sensory properties. In our study, the correlation analysis was made between sensory evaluation of fresh noodles adhesion and texture parameter. And the affection of production conditions were valued. Ten additives were added in order to reduce noodles adhesion. Meanwhile three kinds of starches were applied to the surface of fresh noodles for the same purpose. Their affection on reducing the adhesion were discussed. The research results showed that the adhesion degree of fresh noodles could be judged by the adhesion force value. The amount of water added in flour, the yeast time, the amount of salt, cooking water p H value and hardness could affect the adhesion of fresh noodles in different extent. The addition of four edible gum could decreased the adhesion of fresh noodles after cooked in different extent. For the adhesion decreasing of cold stored noodles after cooked, the adhesion of fresh noodles and cold stored noodles after cooked decrease severely by two kinds of emulsifier addition. The adhesion of fresh noodles decreases for the surface coating of three kinds of starch, of which corn starch was the best.
作者
雷恒森
宋艳敏
李洁彤
谭丽平
周发章
薛文通
LEI Heng-sen;SONG Yan-min;LI Jie-tong;TAN Li-ping;ZHOU Fa-zhang;XUE Wen-tong(Beijing JTM International Food Limited Company, Beijing 101407;College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083)
出处
《食品科技》
CAS
北大核心
2017年第12期164-170,177,共8页
Food Science and Technology
基金
国家公益性行业(农业)科研专项(201303070-01)
关键词
生鲜面条
黏连
黏附力
工艺条件
添加剂
fresh noodles
adhesion
the adhesion force
process conditions
additives
