粮食与油脂
糧食與油脂
양식여유지
CEREALS & OILS
2013年
6期
21-24
,共4页
燕麦面条%魔芋精粉%明胶%聚丙烯酸钠%CMC-Na
燕麥麵條%魔芋精粉%明膠%聚丙烯痠鈉%CMC-Na
연맥면조%마우정분%명효%취병희산납%CMC-Na
oat noodles%konjac flour%edible gelatin%sodium polyacrylate%CMC–Na
以燕麦–小麦混合粉为原料制作面条,为提高燕麦面条营养保健功能,将燕麦–小麦混合粉比例提高至7:3;并添加5%谷朊粉及一定量增稠剂以改善燕麦粉加工性能.研究添加魔芋精粉、食用明胶、聚丙烯酸钠、羧甲基纤维素钠(CMC–Na)四种增稠剂对燕麦面条品质影响,通过单因素和正交试验结果表明,复合增稠剂对燕麦面条品质改善效果优于单一增稠剂,且复合增稠剂最佳配比为:魔芋精粉0.2%、食用明胶4%、聚丙烯酸钠0.1%、CMC–Na 0.4%.
以燕麥–小麥混閤粉為原料製作麵條,為提高燕麥麵條營養保健功能,將燕麥–小麥混閤粉比例提高至7:3;併添加5%穀朊粉及一定量增稠劑以改善燕麥粉加工性能.研究添加魔芋精粉、食用明膠、聚丙烯痠鈉、羧甲基纖維素鈉(CMC–Na)四種增稠劑對燕麥麵條品質影響,通過單因素和正交試驗結果錶明,複閤增稠劑對燕麥麵條品質改善效果優于單一增稠劑,且複閤增稠劑最佳配比為:魔芋精粉0.2%、食用明膠4%、聚丙烯痠鈉0.1%、CMC–Na 0.4%.
이연맥–소맥혼합분위원료제작면조,위제고연맥면조영양보건공능,장연맥–소맥혼합분비례제고지7:3;병첨가5%곡원분급일정량증주제이개선연맥분가공성능.연구첨가마우정분、식용명효、취병희산납、최갑기섬유소납(CMC–Na)사충증주제대연맥면조품질영향,통과단인소화정교시험결과표명,복합증주제대연맥면조품질개선효과우우단일증주제,차복합증주제최가배비위:마우정분0.2%、식용명효4%、취병희산납0.1%、CMC–Na 0.4%.
Oats–wheat mixed powder was used as the raw material to produce oats noodles in this experiment. In order to improve the nutrition and health function of oats noodles,the ratio of oats and wheat flour was increased to 7∶3. In order to improve the process properties of oatmeal,5%gluten powder and a certain amount of thickener was added into the noodle ingredients. The effect of the four different thickeners,including konjac flour,edible gelatin,sodium polyacrylate and sodium carboxymethyl cellulose(CMC–Na),on the quality of oats noodles was studied in this paper. The single factor and orthogonal test results showed that the composite thickener for oats noodles quality improvement effect was better than the single thickener,and the optimum ratio of the composite thickener was as:konjac flour 0.2%,edible gelatin 4%,sodium polyacrylate 0.1%and CMC–Na 0.4%.