摘要
提出了利用淀粉改善方便面品质的工艺。为了改善方便面的品质，进行了添加淀粉的筛选试验和淀粉与其他添加剂的配合实验。结果表明，添加15％的马铃薯淀粉，0．3％的复合增稠剂，5％的谷院粉和1％的乳化剂，可以大大改善方便面的品质。
Technology for improving the quality of instant noodles by using the starch is put forward. The screen grading tests for determining the rational amount of starch to be added and the tests for observing the effect of the ingredient of starch and other additives are conducted. The result shows that the quality of instant noodles (such as toughness, smoothness, etc. ) is improved greatly if 15% of potato starch, 0. 3% of mixed stabilizer, 5% of gluten and 1 % emulsifier are adopted.
出处
《中国农业大学学报》
CAS
CSCD
北大核心
1996年第2期96-99,共4页
Journal of China Agricultural University
关键词
方便面
品质
添加剂
工艺
instant noodles
quality
additive
technology
