| 利用淀粉改善方便面的品质 |
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| 引用本文： | 李里特,江正强.利用淀粉改善方便面的品质[J].中国农业大学学报,1996,1(2):96-99. |
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| 作者姓名： | 李里特 江正强 |
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| 作者单位： | 中国农业大学!北京清华东路17号，100083 |
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| 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％的谷朊粉和１％的乳化剂，可以大大改善方便面的品质。
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| 关 键 词： | 方便面 品质 添加剂 工艺 |
Study on Improving Quality of Instant Noodles by Adopting Starch |
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| Li Lite,Jiang Zhengqiang.Study on Improving Quality of Instant Noodles by Adopting Starch[J].Journal of China Agricultural University,1996,1(2):96-99. |
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| Authors: | Li Lite Jiang Zhengqiang |
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| Abstract: | 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. |
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| Keywords: | instant noodles quality additive technology |
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