添加羥丙基甲基纖維素及澱粉之魚麵物性

Physical Properties of Fish Noodle Added with Hydroxyl Propyl Methyl Cellulose and Starch

陳輝煌(Hui-Huang Chen) ； 馮臨惠(Lin-Huey Ferng) ； 陳翠瑤(Tsui-Yao Chen) ； 李金星(Chin-Shin Lee) ； 保愛貞(Ai-Chen Pao)

《宜蘭技術學報》 9期 (2002/12) Pp. 1-7

https://doi.org/10.6179/nit.2002.09.11

摘要

本研究以參魚為基質開發魚麵產品，探討製麵條件及參添加羥丙基甲基纖維素（hydroxyl propyl methyl cellulose, HPMC）及澱粉等凝膠物質對其物性的影響。真參碎魚肉分別添加樹薯粉、麵粉、地瓜粉及混合粉（樹薯粉與地瓜粉各50%）分別製成圓麵條（截切面直徑4.5mm）與寬麵條（寬6mm、厚1.5mm）二種魚麵時，發現以添加魚肉量50%樹薯粉的魚麵口感最佳，但是若添加HPMC後，則需將樹薯粉量提昇至75%以上才適於製麵。整體而言，添加2%HPMC及80%樹薯粉的魚麵口感最佳，不僅具有最高的彈性，並可改善麵條的色澤。

關鍵字

魚麵 ； 鰺魚 ； 羥丙基甲基纖維素 ； 樹薯粉

並列摘要

The fish noodle was developed using horse mackerel surimi. The effects of operation condition and gelation-aid material, HPMC and starch, in fish noodle preparation on its physical properties were also investigated in this study. Tapioca starch, wheat flour, sweet potato starch and mixed powder (tapioca / sweet potato starch ratio = 1: 1) were added in horse mackerel surimi to prepared extruded noodle (4.5 mm diameter) and cut noodle ( 6 mm width and 1.5 mm thickness). The fish noodle added with 50% tapioca starch showed the best mouth-feel. A suitable manufacture condition of HPMC-added fish noodle required the addition level of tapioca to above 75%. However, the fish noodle added with 2% HPMC and 80% tapioca had the best mouth-feel and the highest elasticity and whiteness.

並列關鍵字

Fish noodle ； Horse mackerel ； HPMC ； Tapioca starch