本計畫探討不同卡德蘭膠濃度(4%-8%)、甲基纖維素鈉添加量(0-1%)與藥膳粉比例(0-2%)等加工配方條件對製作低熱量粉條產品品質之影響，結果顯示影響粉條之硬度、整體加工適性及官能品評之最重要因素為甲基纖維素鈉(CMC)添加量，CMC添加量愈高(1%)粉條蒸炊完之成型性愈差且硬度變軟，但其冷藏期間保水性愈好，卡德蘭膠之濃度愈高粉條硬度愈大，卡德蘭膠溶液宜加熱至50℃左右，將膠體擠壓成型後再蒸炊定型，以此原料配方及製程所製作之藥膳粉條於冷藏期間離水現象可受到抑制，提高甲基纖維素鈉添加量及卡德蘭膠濃度皆可減少冷藏期間離水率，但添加卡德蘭膠濃度低於4%或甲基纖維素鈉添加量超過1%蒸炊完之則產品成型性皆較差。 Effects of curdlan gel concentration (0-12%), tofu coagulant (0-0.06N), and soybean milk concentration on the quality of curdlan soybean noodle were examined. Results indicated that curdlan gel concentrations, type of coagulant and heating temperature and the addition temperature of coagulant were the main factors influenced the noodle processing feasibilities and sensory scores. Mixed coagulant MgCl2 and CaSO4 will produce a firmer noodle texture. Higher curdlan gel concentration the noodle is, firmer the texture is. The best processing condition of curdlan soybean noodle is that the curdlan solution should be heated up to 90℃ and then added coagulant when the gel was cooled to 50℃. The noodle will become firmer with slight syneresis after 5 days of refrigerator storage. Syneresis defect can be improved by increasing curdlan gel concentration, but the concentration of curdlan should not over 12%.
