CAJ | 학술논문

对添加胶原多肽螯合钙的补钙面条加工技术进行了研究。以猪皮明胶为原料，制备胶原多肽螯合钙，并对其结构进行了表征。添加胶原多肽螯合钙、猪皮明胶、复合磷酸盐和食盐对面条品质进行改良，通过感官评价对补钙面条的加工条件进行优化。试验结果表明，补钙面条的最佳配方为：胶原多肽螯合钙添加量为2％，猪皮明胶添加量为1．5％，复合磷酸盐添加量为0．8％，食盐添加量为1．5％，小麦粉94％。面条产品弯曲断条率为0，熟断条率为0，干物质失落率为6．9％，蒸煮吸水率为167．5％，面汤浊度为0．104。经感官评价，面条得分为88．7分。通过添加胶原多肽螯合钙，补钙面条中强化钙量为143．6 mg ／100 g。补钙面条外观色泽良好，风味较好，食用营养价值高。
대첨가효원다태오합개적보개면조가공기술진행료연구。이저피명효위원료，제비효원다태오합개，병대기결구진행료표정。첨가효원다태오합개、저피명효、복합린산염화식염대면조품질진행개량，통과감관평개대보개면조적가공조건진행우화。시험결과표명，보개면조적최가배방위：효원다태오합개첨가량위2％，저피명효첨가량위1．5％，복합린산염첨가량위0．8％，식염첨가량위1．5％，소맥분94％。면조산품만곡단조솔위0，숙단조솔위0，간물질실락솔위6．9％，증자흡수솔위167．5％，면탕탁도위0．104。경감관평개，면조득분위88．7분。통과첨가효원다태오합개，보개면조중강화개량위143．6 mg ／100 g。보개면조외관색택량호，풍미교호，식용영양개치고。
The processing technology of fortified calcium noodle with collagen peptide chelating calcium was studied.Collagen peptide chelating calcium was prepared with pigskin gelatin,and the structure was characterized.Collagen peptide chelating calcium,pigskin gelatin,compound phosphate and salt were studied for improving the quality of noodles.The processing technology of fortified calcium noodle was op-timized by sensory evaluation.The research showed that the optimum formula of the product was collagen peptide chelating calcium 2%,pigskin gelatin 1.5%,compound phosphate 0.8%,salt 1.5% and the flour 94%.The bending broken ratio was 0,cooking broken ratio 0,loss rate of dry material 6.9%,wa-ter absorption rate 167.5%,and the turbidity of noodle soup 0.104.The score by sensory evaluation was 88.7.The calcium content of the noodles was 143.6 mg/100 g.The fortified calcium noodle showed high sensory quality and nutritional value.