复合增稠剂对方便面片品质的影响研究

复合增稠剂对方便面片品质的影响研究(6300字)
摘 要：本课题研究可得然胶、魔芋胶、海藻酸钠、瓜尔胶4种增稠剂单独使用时对面片特性的影响，进而找到它们的相关性。还以碘呈色度和复水比为指标，研究瓜尔胶、魔芋胶、海藻酸钠和可得然胶等增稠剂复合对方便面片品质的影响。通过DPS数据处理正交实验结果，得到按照0.5%的增稠剂添加需要2份瓜尔胶、3份魔芋胶、1份海藻酸钠和2份可得然胶。
关键词：增稠剂、复合增稠剂、方便面片、复水比、耐煮性、糊化度

Effect of Complex thickener on Qualities of Instant noodle
Abstract:  This topic research did a research on the influence in the character of instant noodle when available natural gum , konjac gum, sodium alginate, guar gum, the four thickener used alone across, then found their relevance. The IOD test and rehydration ratio as the main indicators, the effect on qualities of instant noodle adding to compound thickener consisting of guar gum, konjac gum, sodium alginate and available natural gum was studied. The orthogonal experimental results by DPS analyzing could be2 portions of guar gum ,3 portions of konjac  gum ,1 portion of sodium alginate and 2 portions of available natural rubber by adding 0.5% thickener.
Keywords:  Thickening agent; Complex thickener; Instant noodle; Rehydration ratio；IOD
 

目    录
    摘要……………………………………………………………………………1
    关键词…………………………………………………………………………1
    1前言……………………………………………………………………………1
    2材料与方法……………………………………………………………………3
    2.1试验材料 ………………………………………………………………3
    2.2仪器设备………………………………………………………………3
    2.3方法 ……………………………………………………………………3
2.3．1面片的加工工艺流程……………………………………………………………3
    2.3.2面片复水性的测定……………………………………………………………4
    2.3.3 片耐煮性的测定………………………………………………………………4
    2.3.4面片α度（糊化度）的测定 …………………………………………………4
    2.3.5食品增稠剂单因素试研究……………………………………………………4
2.3.6复合增稠剂筛选试验研究……………………………………………………4
3 结果与分析…………………………………………………………………………5
    3.1单因素试验结果与分析……………………………………………………………5
    3.2复合增稠剂筛选试验结果与分析…………………………………………………6
    4结论 ……………………………………………………………………9
    参考文献 ………………………………………………………………………9
    致谢……………………………………………………………………………10