Influence of compound improvers on the textural quality of extruded potato noodles
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摘要: 为探索马铃薯米线中品质改良剂应用的可行性,以质构品质为评价指标,研究不同品质改良剂(黄原胶、蔗糖酯和玉米淀粉)对马铃薯米线品质的改良效果,并在单因素实验基础上通过正交实验确定品质改良剂的最佳配比。实验结果表明:以原料质量为基准,当添加黄原胶0.4 g/100 g、蔗糖酯0.3 g/100 g和玉米淀粉6 g/100 g复配使用时,马铃薯米线的质构品质得到明显改良,弹性提高至0.988,硬度和咀嚼性分别为2271 g和2013 g。Abstract: In order to explore the feasibility of quality improver applied to extruded potato noodles,the effect of different quality improvers( xanthan gum,sucrose ester and corn starch) on the quality of extruded potato noodles was studied with textural quality as evaluation index.On the basis of single factor experiments,the optimal ratio of composite improvers was determined through orthogonal experiment.The result indicated that the formula of the composite improvers were xanthan gum 0.4 g /100 g,sucroseester 0.3 g /100 g and corn starch 6 g /100 g. At these conditions,the textural quality of extruded potato noodles was improved significantly,springiness enhanced to 0.988,and hardness and chewiness were 2271 g and 2013 g,respectively.
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Keywords:
- potato /
- noodles /
- xanthan gum /
- sucrose ester /
- corn starch
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