| 胶体在冷冻面条中的应用研究 |
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| 引用本文： | 陈洁,钱晶晶,王春.胶体在冷冻面条中的应用研究[J].中国食品添加剂,2011(2). |
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| 作者姓名： | 陈洁 钱晶晶 王春 |
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| 作者单位： | 河南工业大学粮油食品学院,郑州,450052 |
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| 摘 要： | 主要介绍选用瓜尔胶、海藻酸钠、魔芋胶、刺槐豆胶、黄原胶、CMC、聚丙烯酸钠、卡拉胶、结冷胶这9种不同食用胶,以水溶的方式加入以鹏泰A4粉为原料制成的面团中,通过对添加不同食用胶的冷冻面条进行剪切力、拉伸和TPA的测定,研究胶体对冷冻面条品质的影响.在所选的9种食用胶中,黄原胶能显著提高面条的剪切力、拉伸力和咀嚼度,对面条品质的改良作用最好,且添加量为0.3%时整体表现效果最好;聚丙烯酸钠不仅能显著提高面条的剪切力和拉伸力,还能增加面条的拉伸距离,提高面条的延伸性;海藻酸钠和结冷胶能有效提高面条的剪切力和拉伸力;卡拉胶、刺槐豆胶和瓜尔胶相比前几种食用胶,整体表现一般;魔芋胶和CMC虽不能显著提高面条的剪切力和拉伸力,但能有效增大面条的拉伸距离.
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| 关 键 词： | 胶体 质构 冷冻面条 品质 |
Study on application of colloid in frozen noodles |
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| CHEN Jie,QIAN Jing-jing,WANG Chun.Study on application of colloid in frozen noodles[J].China Food Additives,2011(2). |
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| Authors: | CHEN Jie QIAN Jing-jing WANG Chun |
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| Affiliation: | CHEN Jie,QIAN Jing-jing,WANG Chun(Grain,Oil & Food College,Henan University of Technology,Zhengzhou 450052) |
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| Abstract: | This article mainly introduces the influence of colloid's on the quality of the frozen noodles through measuring the firmness,tensile and TPA of frozen noodles.The frozen noodles were made from the Pengtai A4 powder with nine different kinds of water soluble food gums,i.e.Guar,Alginate,Konjak Gum,LBG,Xanthan,CMC,Polyacrylic Acid Sodium and Carrageenan.Among these 9 kinds of food gums,Xanthan has the best effects on the quality improvement of frozen noodles,effectively improve the firmness and enlarge the st... |
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| Keywords: | colloid texture quality frozen noodles quality |
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