粮油食品科技

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补钙面条加工技术研究
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Processing techniques of fortified calcium noodle
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    摘要:

    对添加胶原多肽螯合钙的补钙面条加工技术进行了研究。以猪皮明胶为原料,制备胶原多肽螯合钙,并对其结构进行了表征。添加胶原多肽螯合钙、猪皮明胶、复合磷酸盐和食盐对面条品质进行改良,通过感官评价对补钙面条的加工条件进行优化。试验结果表明,补钙面条的最佳配方为:胶原多肽螯合钙添加量为2%,猪皮明胶添加量为1.5%,复合磷酸盐添加量为0.8%,食盐添加量为1.5%,小麦粉94%。面条产品弯曲断条率为0,熟断条率为0,干物质失落率为6.9%,蒸煮吸水率为167.5%,面汤浊度为0.104。经感官评价,面条得分为88.7分。通过添加胶原多肽螯合钙,补钙面条中强化钙量为143.6 mg/100 g。补钙面条外观色泽良好,风味较好,食用营养价值高。

    Abstract:

    The processing technology of fortified calcium noodle with collagen peptide chelating calcium was studied. Collagen peptide chelating calcium was prepared with pigskin gelatin, and the structure was characterized. Collagen peptide chelating calcium, pigskin gelatin, compound phosphate and salt were studied for improving the quality of noodles. The processing technology of fortified calcium noodle was optimized by sensory evaluation. The research showed that the optimum formula of the product was collagen peptide chelating calcium 2%, pigskin gelatin 1.5%, compound phosphate 0.8%, salt 1.5% and the flour 94%. The bending broken ratio was 0, cooking broken ratio 0, loss rate of dry material 6.9%, water absorption rate 167.5%, and the turbidity of noodle soup 0.104. The score by sensory evaluation was 88.7. The calcium content of the noodles was 143.6 mg/100 g. The fortified calcium noodle showed high sensory quality and nutritional value.

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许先猛,董文宾,孙皎皎.补钙面条加工技术研究[J].粮油食品科技,2015,23(6):19-24.

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  • 在线发布日期: 2015-12-08
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