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| 淀粉和食用胶对油炸面制品油脂含量和油脂分布的影响 |
| Effect of starch and edible gum on oil content and oil distribution of fried instant noodles |
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| DOI： |
| 中文关键词: 油炸面制品 淀粉 食用胶 油脂含量 油脂分布 |
| 英文关键词:fried instant noodle starch edible gum oil content oil distribution |
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| 中文摘要: |
| 研究了淀粉种类及配比和食用胶种类及添加量对油炸面制品油脂含量和油脂分布的影响。采用索氏抽提法测定油炸面制品中的油脂含量，采用激光共聚焦扫描显微镜测定其断面的油脂分布。结果表明：以20%的木薯淀粉与80%的A4小麦淀粉为原料，加入0.5%酪朊酸钠、1%食用盐、05%NaHCO3、0.5%KHCO3、40%水，制作出的油炸面制品不仅油脂含量低而且油脂分布均匀。 |
| 英文摘要: |
| The effects of kind and ratio of starches and kind and dosage of edible gums on the oil content and oil distribution of fried instant noodles were studied.The Soxhlet extractor was used to determine oil content of fried instant noodles and the oil distribution of fried instant noodle section was determined by laser confocal scanning microscopy. The results showed that when the A4 wheat starch was mixed with 20% tapioca starch, 0.5% sodium caseinate, 1% salt, 0.5% NaHCO3 ,0.5% KHCO3and 40% water, the fried instant noodles produced had lower oil content and uniform oil distribution. |
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