以胖大海胶(胖大海的中层皮层吸水胀润后形成的胶状物)为对象，将胖大海胶以0%、0.2%、0.4%、0.6%、0.8%、1.0%(质量分数)的比例添加到面粉中，研究胖大海胶对面团热机械学特性、面粉糊化特性、鲜湿面质构特性、色泽以及蒸煮损失等品质的影响。结果表明，面粉中适量添加胖大海胶可增强淀粉糊化热稳定性，延缓淀粉老化速率；胖大海胶的添加可显著提高鲜湿面吸水率，使鲜湿面蒸煮损失率显著降低，改善鲜湿面滑口感；色泽方面，胖大海的添加使鲜湿面亮度减弱，但具有咖啡色色泽。综合考虑，当胖大海胶添加量在0.4%～0.6%时，鲜湿面的整体品质较为理想。

Malve nut gum (formed by cortex of Sterculia lychnophora expansion in the water) application in noodle products was studied. The effects of malva nut gum amounts at 0%、0.2%、0.4%、0.6%、0.8%、1.0% (w/w) on thermal mechanical properties, pasting properties, and texture, cooking loss, color of fresh noodles were studied. The results showed that appropriate amount of malva nut gum could enhance the thermal stability of starch, and inhibit starch staling. The malva nut gum had a significant influence on increasing water absorption and reducing cooking loss of noodles. Smooth sensory feeling of noodles was also improved. Color analysis showed that malva nut gum reduced the noodles brightness and became coffee color. In summary, the best overall quality of fresh noodles were obtained by adding 0.4%-0.6% malva nut gum.