农产品加工·学刊（下）
農產品加工·學刊（下）
농산품가공·학간（하）
Academic Periodical of Farm Products Processing
2014年
3期
22-25,27
,共5页
抗性淀粉%挂面%烹饪损失%熟断条率
抗性澱粉%掛麵%烹飪損失%熟斷條率
항성정분%괘면%팽임손실%숙단조솔
resistant starch%noodles%cooking loss%article cooked broken rate
抗性淀粉是一种优良的新型膳食纤维食品添加剂。为研制出一种新型的具有保健功效的抗性淀粉挂面，以挂面的感官品质、烹饪损失以及熟断条率为试验评价指标，研究抗性淀粉添加量、食盐添加量、谷朊粉添加量、海藻酸钠添加量对挂面品质的影响。通过单因素试验和正交优化试验得到挂面的最佳配方为抗性淀粉添加量8%，食盐添加量2%，谷朊粉添加量3%，海藻酸钠添加量0.3%。验证试验得到的面条色泽、口感良好，与普通挂面相比，面条烹饪损失率降低了32.2%，熟断条率降低了53.3%。
抗性澱粉是一種優良的新型膳食纖維食品添加劑。為研製齣一種新型的具有保健功效的抗性澱粉掛麵，以掛麵的感官品質、烹飪損失以及熟斷條率為試驗評價指標，研究抗性澱粉添加量、食鹽添加量、穀朊粉添加量、海藻痠鈉添加量對掛麵品質的影響。通過單因素試驗和正交優化試驗得到掛麵的最佳配方為抗性澱粉添加量8%，食鹽添加量2%，穀朊粉添加量3%，海藻痠鈉添加量0.3%。驗證試驗得到的麵條色澤、口感良好，與普通掛麵相比，麵條烹飪損失率降低瞭32.2%，熟斷條率降低瞭53.3%。
항성정분시일충우량적신형선식섬유식품첨가제。위연제출일충신형적구유보건공효적항성정분괘면，이괘면적감관품질、팽임손실이급숙단조솔위시험평개지표，연구항성정분첨가량、식염첨가량、곡원분첨가량、해조산납첨가량대괘면품질적영향。통과단인소시험화정교우화시험득도괘면적최가배방위항성정분첨가량8%，식염첨가량2%，곡원분첨가량3%，해조산납첨가량0.3%。험증시험득도적면조색택、구감량호，여보통괘면상비，면조팽임손실솔강저료32.2%，숙단조솔강저료53.3%。
Resistant starch is a fine new dietary fiber food additive. To develop a new type of resistant starch noodles with healthy function, resistant starch, salt, gluten powder, sodium alginate are studied on noodle quality, the sensory evaluation, cooking loss and article cooked broken rate are used to assess the production quality. Orthogonal test is carried out on the single factor experiment. Results show that the optimal formulation is: resistant starch content is 8%, salt content is 2%, gluten powder content is 3%, sodium alginate content is 0.3%. Verification test demonstrated the colour and lustre of noodles are good. Cooking loss rate is reduced by 32.2%, low article cooked broken rate is reduced by 53.3%, when compared with ordinary noodles.
