冷冻面条品质改善的研究

Improvement of Frozen Noodle Quality

DOI：10.3969/j.issn.1673-1689.2012.10.012

中文关键词: 冷冻面条 质构仪 玻璃化转变温度 冻结水质量分数 扫描电镜

英文关键词: frozen noodle textural analyzer Tg amount of frozen water SEM

基金项目:国家“十二五”科技支撑计划项目(2012BAD37B00)

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中文摘要:

研究了冷冻面条的最佳工艺条件以及瓜尔豆胶、黄原胶及其混合物对冷冻面条质构、热力学性质的影响。确定了冷冻面条的最佳工艺为:加水量35%,加盐量2.5%,醒发时间50 min,水煮时间2.5 min。研究发现:黄原胶和瓜儿豆胶都可以提高冷冻面条的最大拉断力,改善面条的面筋网络结构;冷冻面条的玻璃化转变温度为-32℃,不随两种胶体的添加而改变;黄原胶明显降低了冷冻面条的融化焓,添加黄原胶的样品其融化焓从169.05 J/g降低到151.32 J/g,添加黄原胶和瓜尔豆胶混合胶的样品,其融化焓从170.68 J/g降低到152.24 J/g;瓜尔胶、黄原胶、混合胶都降低了样品的冻结水质量分数,降低比例为11.9%、16.9%、15.9%。

英文摘要:

The optimal process of frozen noodle and the influence of guar and xanthan gums and their combined use on frozen noodle textural and calorimetric properties was investigated.We find the optimum water added is 36%,the optimum salt added is 2.5%,the optimum proofing time is 50 min,the optimum poach time is 2.5 min;And the result indicted that xanthan and guar gum addition increased the maximal breaking force of frozen noodles attributed to improveing gluten matrix.However,only xanthan gum addition reduced the fusion enthalpy in comparison to the control fromulation(169.05 J/g to 151.32 J/g for formulation with xanthan gum and 170.68 J/g to 152.24 J/g for formulation with both gums).Whereas,reduction in the content of freezable water is 11.9%、16.9%、15.9% for formulation with guar and xanthan and their bombied gums respectively.

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