| 高品质面条工艺配方优化 |
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| 引用本文： | 吴港城,张慜,王玉川,刘亚萍,周冰.高品质面条工艺配方优化[J].食品与生物技术学报,2015,34(2):215-223. |
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| 作者姓名： | 吴港城 张慜 王玉川 刘亚萍 周冰 |
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| 作者单位： | 江南大学食品学院;广东嘉豪食品有限公司 |
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| 基金项目： | 广东省—教育部产学研结合项目(2012B091000125) |
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| 摘 要： | 利用响应面(RSM)研究超微蛋白粉、食盐、木薯淀粉、海藻酸钠、谷朊粉在面粉中不同的添加量对高品质面条产品感官、硬度、弹性、咀嚼性、膨润度、溶出率、面汤浊度、最大剪切力及有机物含量(TOM)品质因素的影响。研究结果表明:当超微蛋白粉、食盐、木薯淀粉、海藻酸钠、谷朊粉在面粉中的添加量分别为2.84、1.87、11.63、0.3、2g/dL时可获得最佳的面条品质。
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| 关 键 词： | 面条 高品质 响应面法 配方 优化 |
Formula Optimization for Producing High Quality Noodle |
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| WU Gangcheng,ZHANG Min,WANG Yuchuan,LIU Yaping and ZHOU Bing.Formula Optimization for Producing High Quality Noodle[J].Journal of Food Science and Biotechnology,2015,34(2):215-223. |
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| Authors: | WU Gangcheng ZHANG Min WANG Yuchuan LIU Yaping and ZHOU Bing |
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| Affiliation: | WU Gangcheng;ZHANG Min;WANG Yuchuan;LIU Yaping;ZHOU Bing;School of Food Science and Technology,Jiangnan University;Guangdong Jiahao Food Co.,LTD; |
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| Abstract: | In this work,surface response methodology (RSM) was used for simultaneous analysis of levels of superfine grinding protein powder,Nacl,cassava starch,sodium alginate and wheat gluten on quality factors of high quality noodle such as sensory acceptability,hardness,springiness,chewiness,swelling degree,dissolution rate and maximal stress force. The results show that the high quality noodle can be obtained by the additions of superfine grinding protein powder 2.84 g/dL,cassava starch 11.63 g/dL,NaCl 1.87 g/dL,sodium alginate 0.3 g/dL and wheat gluten 2 g/dL. |
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| Keywords: | noodle high quality RSM formula optimization |
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