| 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。 |
| 关键词: 方便面 品质 添加剂 工艺 |
| DOI： |
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| 基金项目: |
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| Study on Improving Quality of Instant Noodles by Adopting Starch |
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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. |
| Key words: instant noodles,quality,additive,technology |
