| 软包装即食湿面配方优化研究 |
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| 引用本文： | 王超,周坚,李汴生,王维.软包装即食湿面配方优化研究[J].现代食品科技,2005,21(3):86-89. |
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| 作者姓名： | 王超 周坚 李汴生 王维 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东,广州,510641;武汉工业学院,湖北,武汉,430023 |
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| 摘 要： | 通过正交试验极差分析和方差分析，确定用高筋粉生产即食湿面的最佳配方，并探讨了乳化剂、增稠剂、品质改良剂、微生物转谷氨酰胺酶、复合保鲜剂等对面条品质和贮藏效果的影响。所得的最佳配方为（％）：面粉100，水32．34，食盐2，复合碱0．2，乳化剂0．15，复合增稠剂0．25，品质改良剂0．2，复合保鲜剂0．1。
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| 关 键 词： | 面条 湿面 配方 |
| 文章编号： | 1007-2764(2005)03-0086-029 |
Study on the Optimal Formula of Ready-to-eat Pouched Wet Noodle |
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| Wang Chao,Zhou Jian,LI Bian-sheng,Wang Wei.Study on the Optimal Formula of Ready-to-eat Pouched Wet Noodle[J].Modern Food Science & Technology,2005,21(3):86-89. |
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| Authors: | Wang Chao Zhou Jian LI Bian-sheng Wang Wei |
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| Affiliation: | Wang Chao1,Zhou Jian2,Li Bian-sheng1,Wang Wei3 |
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| Abstract: | By using the orthogonal design and analysis of variance method,the authors optimized the formula for producing wet noodle from high gluten flour. The improvement effects of emulsifiers,thickeners,humectants,MTGase and preservatives on the quality and storage effect of noodles were studied. The formula as follows: flour 100%,water 32-42%,salt 2%,mixed phosphate salts 0.2%,emulsifiers 0.15%,mixed alkalis 0.2%,mixed thickeners 0.25%,mixed preservatives 0.1%. |
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| Keywords: | Noodle Wet noodle Formula |
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