| 面条品质改良剂的应用研究 |
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| 引用本文： | 程晓梅,程兰萍.面条品质改良剂的应用研究[J].河南工业大学学报(自然科学版),2008,29(6). |
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| 作者姓名： | 程晓梅 程兰萍 |
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| 作者单位： | 1. 河南商丘市质量技术监督检验测试中心,河南,商丘,476000
2. 中央储备粮商丘直属库,河南,商丘,476144 |
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| 摘 要： | 研究了4种面条改良剂对面条品质指标的影响,由正交实验获得面条改良剂的最佳配方为:氯化钠添加量1%,复合碱添加量0.08%,复合磷酸盐添加量0.2%,聚丙烯酸钠添加量0.02%.
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| 关 键 词： | 面条改良剂 正交实验 感官评价 |
RESEARCH ON APPLICATION OF NOODLE QUALITY IMPROVER |
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| CHEN Xiao-mei,CHEN Lan-ping.RESEARCH ON APPLICATION OF NOODLE QUALITY IMPROVER[J].Journal of Henan University of Technology Natural Science Edition,2008,29(6). |
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| Authors: | CHEN Xiao-mei CHEN Lan-ping |
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| Abstract: | The effect of 4 kinds of improvers on noodle quality was investigated,the optimal Formula of Sodium Chloride 1%,Compound Alkali 0.08%,compound phosphate 0.2% and sodium polyacrylate 0.02% were obtained through an orthogonal test. |
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| Keywords: | noodle improver orthogonal test sensory evaluation |
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