| 可得然胶在挂面中的应用研究 |
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| 引用本文： | 吉武科,兰文忠,董学前,赵双枝,吕文革.可得然胶在挂面中的应用研究[J].中国食品添加剂,2010(1). |
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| 作者姓名： | 吉武科 兰文忠 董学前 赵双枝 吕文革 |
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| 作者单位： | 1. 山东省食品发酵工业研究设计院,山东省食品发酵工程重点实验室,济南,250013
2. 济南民天面粉有限责任公司,济南,250010 |
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| 摘 要： | 可得然胶(Curdlan)是一种新型的微生物胞外多糖,具有在加热条件下形成凝胶的独特性质,在生物医学和食品加工等领域有广阔的应用前景。本文研究了可得然胶在应用于挂面时,不同添加量对于挂面质构、韧性的影响,并确定了最佳的添加量。实验通过测定添加可得然胶不同面粉理化指标发现,添加可得然胶后对小麦粉的理化指标及内在品质不会产生明显影响。采用食品物性测定仪研究发现在挂面中添加可得然胶可明显改善挂面的咀嚼性、弹性和韧性等物理性能,当可得然胶添加量为0.4%时,挂面的咀嚼度、弹性和韧性值达到最大。实验还对挂面感官指标进行了评估。实验结果表明,添加可得然胶后能显著降低煮熟的面条断条率,筋道感明显提高,口感滑爽,面条汤混浊程度及耐煮性有改善。
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| 关 键 词： | 可得然胶 食品物性测定仪 挂面 |
Application in noodle of the curdlan |
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| JI Wu Ke,LAN Wen-zhong,DONG Xue-qian,ZHAO Shuang-zhi,LV Wen-ge.Application in noodle of the curdlan[J].China Food Additives,2010(1). |
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| Authors: | JI Wu Ke LAN Wen-zhong DONG Xue-qian ZHAO Shuang-zhi LV Wen-ge |
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| Affiliation: | JI Wu-Ke1,LAN Wen-zhong1,DONG Xue-qian1,ZHAO Shuang-zhi1,LV Wen-ge2(1.Sh,ong Province Food & Fermentation Industrial Research & Design Institut,Sh,ong Food & Fermentation Engineering Major Lab.Jinan 250013,2.Jinan Mintian Flour Co.,Ltd.Jinan 250010) |
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| Abstract: | Curdlan is an exopolysaccharide which can form gelation when heated,and can be used in many fields such as biology,pharmacology,food industry.The effect of the curdlan additive amount in the noodle was investigated,and texture of the noodle added curdlan was analyzed.It's found that the chewiness,flexibility and toughness of the noodle improved when curdlan was added,and the measure value of the chewiness,flexibility and toughness of the noodle was best when curdlan additive amount was 0.4%.The characters o... |
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| Keywords: | curdlan texture analyzer noodle |
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