食品与发酵工业2017，Vol.43Issue(11)：146-152,7.DOI:10.13995/j.cnki.11-1802/ts.013771
3种改良剂提升高含量紫薯挂面品质的研究
Effects of three quality improvers on high content of purple sweet potato dried noodles
摘要
Abstract
To increase the proportion of purple sweet potato flour(PSPF) added in the noodles and improve its nutritional quality,blending wheat flour with high content of PSPF (HPSPF) (50％ wheat flour replacement rate)were used.The study investigated the effects of three different types of improvers including gluten,Konjac glucomannan(KGM) and Sodium stearoyl lactylate (SSL) on the cooking and sensory quality of HPSPF dried noodles.Response surface experiment showed that the addition of blending improvers of gluten (3.8％),KGM (0.7％),and SSL(0.06％)could significantly improve the cooking quality,texture profile and sensory quality of HPSP dried noodles,and the products were similar to the normal dried noodles.关键词
挂面,紫薯/复配改良/响应面/蒸煮品质/感官品质Key words
high content of purple sweet potato/complex improver/response surface methodology/cooking quality/sensory quality引用本文复制引用
李升,王佳佳,叶发银,赵国华..3种改良剂提升高含量紫薯挂面品质的研究[J].食品与发酵工业,2017,43(11):146-152,7.基金项目
重庆市社会事业与民生保障科技创新专项项目(cstc2015shms-ztzxS0006) （cstc2015shms-ztzxS0006）
果蔬典型加工过程中品质功能劣变与保质减损及其调控机理(2016YFD0400204-2) （2016YFD0400204-2）
重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001) （cstc2014pt-gc8001）
