期刊论文

中文

食品与机械

1003-5788

2015

31

6

142-145,189

10.13652/j.issn.1003-5788.2015.06.034

湖南省食品科学与工程类专业大学生创新训练中心建设项目（编号：湘教通[2014]272号） 湖南省普通高校学科带头人培养对象资助项目（编号：湘教办通[2014]209号） 首批湖南省高等学校“2011协同创新中心”粮油深加工与品质控制湖南省协同创新中心建设项目（编号：湘教通〔2013〕448号）

本校为第一机构

鲜湿面含水量高,货架期内极易出现老化,为延缓其老化进程,添加瓜尔胶、硬脂酰乳酸钠、可溶性大豆多糖3种不同类型食品添加剂,并分析其质构特性及感官品质变化。结果表明:以鲜湿面硬度值变化作为老化指标,当添加量（食品添加剂面粉）分别为0.2%的瓜尔胶,0.1%的可溶性大豆多糖,0.2%的硬脂酰乳酸钠时,鲜湿面硬度值最低;根据相关性分析得出质构仪参数:硬度值、黏度值及咀嚼度与感官评分相关性较好。从加入添加剂后的鲜湿面条的质构来看,硬度值:瓜尔胶

The fresh-wet noodle was easily aging during the shelf period for the high moisture content. In order to decrease the process of aging, 3 kinds of additives, for guar gum, Sodium stearyl lactate （SSL） and Soluble soybean-polysaccharide （SSPS）, were studied, and the texture and sensory evaluation were analyzed. Result： Taking the hardness of fresh-wet noodle as the aging index, with the ad- dillon quantities of additives, ratio of additive to flour, guar gum of 0.2%, SSPS of 0.1%, SSL of 0.2%, the hardness of fresh wet noo- dle is the lowes...