期刊论文

Effect of Complex Thickener on Qualities of Instant Noodle

中文

农产品加工

1671-9646

2011

4

57-59

10.3969/j.issn.1671-9646(X).2011.04.015

本校为第一机构

以碘呈色度和复水比为指标,研究瓜尔胶、魔芋胶、海藻酸钠和凝结多糖等增稠剂复合对方便面片品质的影响.通过DPS数据处理正交试验结果,得到按照质量分数0.5%的增稠剂添加需要2份瓜尔胶、3份魔芋胶、1份海藻酸钠和2份可得然胶.

The IOD test and rehydration ratio as the main indicators, the effect on qualities of instant noodle adding to compound thickener consisting of guar gum, konjac gum, sodium alginate and polysaccharide condensation are studied. The orthogonal experimental results by DPS analysising can be guar gum 2 copies, konjac gum 3 copies, sodium alginate 1 copy and available...