以卡德蘭膠製作夾心麵條之可行性研究

Study of the Production of Three Layers Noodle with the Curdlan Gum

宋文杰(Wen-Chieh Sung) ； 曾鑫順(Shinne-Shuenn Tzeng) ； 黃靖淑(Ching-Hsu Huang) ； 劉博文(To-Wen Liu)

《嘉南學報（人文類）》 32期 (2006/12) Pp. 520-526

https://doi.org/10.29539/CNABH.200612.0015

摘要

Thickness of noodle sheet (1mm-5mm), curdlan gel concentration (4%-10%), water amount of noodle sheet (29%-33%) and gel heated temperature (35℃-50℃) on the quality of three layers noodle were examined. The curdlan gel was used as the middle layer of three layers noodle. The firmness of raw three layers noodle was affected by all above factors, but the firmness of cooked noodle was only affected by the water amount of noodle sheet. The firmness of raw three layers noodle was highest with 3 mm thickiness of noodle sheet, 7% curldan gel concentration, 29% water amount of noodle sheet and gel heated at 44℃. Raw noodle without the addition of curdlan gel in the middle layer has higher firmness values. When the noodle is cooked the middle curdlan gel layer could be more resist to over cooking. All three layers noodle will have the problem of separating apart after 3 weeks frozen storage. Although, the production technique could be used as a method to prevent the quality loss of over cooking, these noodles were not suggested for frozen storage.

關鍵字

卡德蘭膠 ； 夾心麵條 ； 冷藏 ； 冷凍

並列摘要

Thickness of noodle sheet (1mm-5mm), curdlan gel concentration (4%-10%), water amount of noodle sheet (29%-33%) and gel heated temperature (35℃-50℃) on the quality of three layers noodle were examined. The curdlan gel was used as the middle layer of three layers noodle. The firmness of raw three layers noodle was affected by all above factors, but the firmness of cooked noodle was only affected by the water amount of noodle sheet. The firmness of raw three layers noodle was highest with 3 mm thickiness of noodle sheet, 7% curldan gel concentration, 29% water amount of noodle sheet and gel heated at 44℃. Raw noodle without the addition of curdlan gel in the middle layer has higher firmness values. When the noodle is cooked the middle curdlan gel layer could be more resist to over cooking. All three layers noodle will have the problem of separating apart after 3 weeks frozen storage. Although, the production technique could be used as a method to prevent the quality loss of over cooking, these noodles were not suggested for frozen storage.

並列關鍵字

Curdlan ； Noodle ； Cooked quality

參考文獻

W.C. Sung(1998).Role of starch in starch noodle and pasta development.Department of Food Science and Nutrition, Colorado State University.

A. Xu,P.A. Seib(1993).Structure of tapioca pearls compared to starch noodles from mung beans.Journal of Food Science.70,463-470.

Y. Nakao,K. Suzuki(1994).Curdlan: Properties and applications to foods.International Food Ingredients.5

宋文杰、楊萃渚、吳蕙君(2005)。以卡德蘭膠製作大豆粉條之可行性研究。嘉南學報。31，68-79。

宋文杰、楊萃渚、吳蕙君(2005)。以卡德蘭膠製作大豆粉條之可行性研究。嘉南學報。31，68-79。