摘要
研究了硬酯酰乳酸钙钠(CSL-SSL)、硬酯酰乳酸钠(SSL)、蔗糖酯(SE)、单甘酯(GMS)和硬酯酰乳酸钙(CSL)5种常用乳化剂对热风干燥方便面的吸水率、蒸煮损失、最大拉伸力、TPA特性(硬度、胶着性、咀嚼性)、剪切硬度的影响。结果表明,SSL、CSL-SSL对热风干燥方便面的品质影响效果最明显,SSL和CSL-SSL的最佳添加量为0.2%。
The effect of five kinds of emulsifier, CSL - SSL, SSL, SE, GMS and CSL, on water absorp-tion, cooking loss, maximum tensile force, TPA （hardness, gumminess, chewiness） , and shear hard-ness of the instant noodle dried by hot - air was studied. The result showed that the effect of SSL and CSL- SSL on the noodle quality was the most obvious and the optimal contents of them were 0.2%.
出处
《粮油食品科技》
北大核心
2014年第3期11-14,共4页
Science and Technology of Cereals,Oils and Foods
基金
新郑市科技计划项目(2011ZDZX17)
关键词
乳化剂
热风干燥方便面
品质
emulsifier
hot - air drying instant noodle
quality
