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投稿时间：2024-04-05
投稿时间：2024-04-05
中文摘要: 为改善冷冻熟面品质，选取魔芋粉、谷朊粉、黄原胶和海藻酸钠作为改良剂，研究不同改良剂对冷冻熟面蒸煮品质、感官评分和质构特性的影响，并在此基础上开展正交试验，对复合改良剂配方进行优化。试验结果表明，4 种改良剂对面条影响程度依次为魔芋粉添加量＞海藻酸钠添加量＞黄原胶添加量＞谷朊粉添加量，通过正交试验优化的最佳复合改良剂配方为魔芋粉添加量4%、谷朊粉添加量1.5%、黄原胶添加量0.2%、海藻酸钠添加量0.3%（均以面粉质量为基准），此配方制备的冷冻熟面质构良好，感官评分最高。采用此改良剂配方制备的冷冻熟面筋道爽滑，不易黏连。
Abstract:In order to improve the quality of frozen cooked noodles，konjac powder，gluten powder，xanthan gum and sodium alginate were selected as amendments，and the effects of different amendments on the cooking quality，sensory evaluation and texture characteristics of frozen cooked noodles were investigated. On this basis，orthogonal experiments were used to optimize the formulation of the compound amendments. The results showed that the influence degree of 4 kinds of amendments on noodles was konjac powder addition＞sodium alginate addition＞xanthan gum addition＞gluten powder addition. The optimal formula of compound amendments optimized by orthogonal experiment was konjac powder 4%，gluten powder 1.5%，xanthan gum 0.2%，and sodium alginate 0.3% （based on wheat flour）. The evaluation test proved that this formula could produce frozen cooked noodles with good texture and highest sensory score.
keywords: frozen cooked noodles cooking characteristics textural analysis sensory evaluation formular optimization
文章编号：202514012 中图分类号： 文献标志码：
基金项目:河南省重大科技专项项目（231100110300）；河南省科技攻关项目（242102111067）；河南省教育厅高等学校重点科研项目（23A550019）；河南牧业经济学院博士科研启动金项目（2022HNUAHEDF037）
| Author Name | Affiliation |
| ZHANG Huang，PENG Jinchun，QIN Duo，ZOU Jian * | School of Food and Biological Engineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,Henan,China |
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