摘要
以苹果浆渣、面粉为主要原料,采用单因素试验和正交试验,对苹果浆渣面条的加工工艺进行了研究。结果表明,苹果浆渣面条的最佳配比为:面粉用量为100 g,苹果浆渣粉添加量为10 g,食用碱添加量为0.07 g,食盐用量为1.75 g,水的用量为50 g,制作出的苹果浆渣面条无异味,口感与普通面条相同,并且带有苹果的特殊香气。
In this paper,the processing technology of apple pulp residue noodle mainly discussed,which was made from apple pulp residue,wheat flour,the single factor and orthogonal experimental method was taken.The results showed that the best ratio of this noodle was(based on 100 g wheat flour): flour 100 g,apple pulp powder 10 g,edible alkali 0.07 g,salt 1.75 g,water 50 g.The apple pulp residue noodles using the above formula had no peculiar smell,and the taste was the same to ordinary noodles,and with apple's special aroma.
出处
《粮食加工》
2012年第1期54-57,共4页
Grain Processing
关键词
苹果浆渣
面条
制作工艺
apple pulp residue
noodles
production technology
