研究了小米粉、大米粉、面粉以及单甘酯、硬脂酰乳酸钙、阿拉伯胶、瓜尔豆胶对豆丝复水率、韧性、口感等品质的影响。通过正交实验,得到豆丝改良剂的最佳配比为:5%大米粉,0.5%阿拉伯胶,0.3%硬脂酰乳酸钙。制得的豆丝韧性、复水性均有明显改善,且口感爽滑,豆香浓郁。

The effect of millet flour,rice flour,wheat flour and several food additives on the hardness,rehydration rate and taste of soy instant noodle were studied.The optimum condition was obtained through the orthogonal experiment and it was :5% of rice flour,0.5% of arabic gum and 0.3% of stearin calcium lactate.The hardness,rehydration rate of soy instant noodle were improved.The taste was also good.