摘要
标准化的实验室制作与评价方法是面条品质改良的前提和基础。针对原商业部SB/T10137-93面条制作与品尝评分标准存在的不完善之处,对面条制作过程中的适宜加水量、和面时间、压片和煮面方法进行了研究,制定出我国面条的标准化实验室制作方法与评价系统。具体程序如下:以加水后面团水分含量为35.0%来确定最适宜加水量;通过低速(1 min)、快速(2 min)、低速(2 min)三个搅拌过程完成和面;在压面机上压片八次,并在最后一次压片时切成面条;在等量(2 L)水中用相同时间(6 min)煮等量(150 g)面条,煮面结束立即把面条放入冰水中冷却2 min。改进后的评价系统为色泽15分、外观10分、软硬度20分、粘弹性30分、光滑性15分、食味10分;以雪花粉为对照,将待评样品与对照相比后给出适宜分值。实验结果表明,改进的方法优于SB/T10137-93标准。
Standardization of laboratory processing for Chinese white salted noodle and sensory evaluation system is crucial to noodle quality improvement. In order to improve the official method for processing and sensory evaluation of Chinese white noodles （SB/T 10137-93, Chinese Ministry of Commerce, 1993）, optimum water addition, mixing time, sheeting, and cooking method was investigated. An improved laboratory processing method and sensory scoring system was established. The optimum water addition is 35% of dough weight including flour moisture. The first mixing step produces dough crumbs that mix for 1 min at slow speed, follow by mixing at high speed for 2 min and then at slow speed for 2 min, respectively. The final stiff dough obtained was sheeted eight times through the rolls of making noodle machine. The final dough sheet was cut to produce noodle strips. Raw noodle strips （150 g） were boiled for 6 min in 2 L of boiling water. The modified scoring system includes six parameters, i. e. , color （15）, appearance （10）, firmness （20）, viscoelasticity （30）, smoothness （15）, taste and flavor （10）. Chinese commercial flour Xuehuafen is recommended as a control for sensory evaluation. Testing samples are compared with the control and then a score is assigned to each parameter. The improved scoring system shows advantage over the official method （SB/T 10137-93） based on experiments.
出处
《麦类作物学报》
CAS
CSCD
北大核心
2007年第1期158-165,共8页
Journal of Triticeae Crops
基金
948重大国际合作项目(2006-G2)
973项目(2002CB11130100)
关键词
中国面条
制作方法
评价系统
Chinese noodle
Processing procedure
Sensory evaluation system
