方便面面身复合食品添加剂的应用研究

本文探讨了复合食品添加剂在油炸方便面面身中的主要作用，研究了醋酸酯化淀粉、谷朊粉、分子蒸馏单甘酯、瓜尔豆胶、复合磷酸盐、茶多酚的不同添加量对方便面面身品质的影响。实验结果表明，当每100kg面粉添加水分37kg，醋酸酯化淀粉4kg，谷朊粉0．3kg，复合磷酸盐0．2kg，碘盐0．2kg，纯碱0．1kg，白砂糖0．1kg，茶多酚0．05kg时，可以做出爽滑、筋斗、复水性好、贮藏性佳的方便面。

Application of Multiple Food Additives in The Instant Noodle Body

The main function of multiple food additives in the oil_fried instant noodle body were discussed, and the different quantities of food additives affecting its quality including acetylated potato starch, gluten power, molecule distilling monoglycerides, guar gum, compound polyphosphates, tea polyphones etc. were researched respectively. The results showed that the formula of water 37kg, acetylated starch 4kg, gluten power 0.3kg, compound polyphosphates 0.2kg, salt 0.2kg, sodium_carbonate 0.1kg, sucrose 0.1kg and tea polyphenols 0.05kg based on flour 100kg could produce smooth, tough, good_reconstituted, good_keeping instant noodle.