不同添加剂对热风干燥方便面品质的影响

摘要

为考察不同添加剂对热风干燥方便面品质的影响，以瓜尔胶、焦磷酸钠、谷朊粉、硬脂酰乳酸钠（SSL）为考察因素，方便面的最大拉伸力为考察指标，探讨了四种添加剂对热风干燥方便面品质的影响。结果表明，制作方便面较佳的添加剂配方是瓜尔胶0.4%、焦磷酸钠0.5%、谷朊粉4%、SSL 0.2%。%To discuss the influence of different additives on quality of hot–air drying instant noodles, with the largest tensile stress as indexes,the effects of four categories of food addiitives including guar gum,sodium pyrophosphate,wheat gluten,and sodium stearoyl lactic acid on their effectiveness of improving the quality of hot–air drying instant noodles were studied. The results showed that the best prescription of additives to the hot–air drying instant noodle was guar gum 0.4%,sodium pyrophosphate 0.5%,wheat gluten 4% and SSL 0.2%.