中国食品添加剂Issue(2)：178-180,3.
胶体在冷冻面条中的应用研究
Study on application of colloid in frozen noodles
陈洁 1钱晶晶 1王春1
作者信息
- 1. 河南工业大学粮油食品学院,郑州,450052
- 折叠
摘要
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 stretch distance of the frozen noodles. Adding 0. 3％ showed the best results overall; Polyacrylic Acid Sodium can not only significantly improve the noodles of firmness and tensile force, but also can increase the distance and improve the noodles extensibility; Alginate and Gellan Gum can effectively enhance firmness and tensile strength of the noodles; Carrageenan, LBG and Guar did not show much difference compared with the other food gums; Konjak Gum and CMC, did not show significantly improve the firmness and the tensile strength of the noodles, but can increase the tensile distance of noodles.关键词
胶体/质构/冷冻面条/品质Key words
colloid/ texture quality/ frozen noodles/ quality分类
轻工纺织引用本文复制引用
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):178-180,3.
