HUBEI AGRICULTURAL SCIENCES ›› 2018, Vol. 57 ›› Issue (21): 97-100.doi: 10.14088/j.cnki.issn0439-8114.2018.21.024

• Storage & Processing • Previous Articles     Next Articles

Influence of Three Kinds of Hydrophilic Colloid on the Quality of Frozen Fough

XUE Shu-jing1, YANG De1, GAO Zi-yu2, LI Lu1, YE Jia-qi3   

  1. 1.Institute for Farm Products and Nuclear-Agricultural Technology,Hubei Academy of Agricaltural Sciences,Wuhan 430064,China;
    2.Chutian College of Huazhong Agricultural University,Wuhan 430000, China;
    3.College of Bioengineering and Food Science,Hubei University of Technology,Wuhan 430068,China
  • Received:2018-03-30 Online:2018-11-10 Published:2020-01-13

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Abstract: The hardness and adhesion of the dough as evaluation index,this topic is mainly to research three kinds of hydrophilic colloid such as pumpkin polysaccharide,black fungus polysaccharide and konjac powder adding to dough and frozening.The results showed that the best combination of konjac powder is 0.5% black fungus polysaccharide,pumpkin polysaccharide 1.0%,konjac powder is 1.0%. After making the dough into noodles and adding hydrophilic colloid cold noodles,we found that adding hydrophilic colloid,the viscosity fell by 10.56%,up by 8.47% shear force,tensile force rose 14.25%,and noodle cooking bibulous rate is increased by 9.93 percentage points,cooking loss rate was reduced by 1.51 percentage points. Sensory evaluation showed that forzen noodles with hydrophilic colloid had different improvements in color,apparent state,palatability,toughness,viscosity,smoothness and taste.

Key words: frozen dough, hydrophilic colloid, noodles, texture characteristics, cooking characteristics

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