摘要
为了平衡面条营养,解决部分人群的挑食问题,开发菠菜营养面条。以菠菜和低筋粉为原料,在单因素实验基础上,分别考察了菠菜和水物料比、盐添加量、菠菜浆添加量对菠菜面条感官品质的影响。通过进行三因素三水平的正交试验,优化菠菜面条的工艺参数。结果表明:菠菜和水的料水比为0.25:1、盐添加量为1.2%、菠菜浆添加量为36%时菠菜面条的口感好,符合大众口味。各因素影响主次顺序为,菠菜浆添加量>菠菜和水的料水比>盐添加量。本研究为菠菜面条的大量推广和进一步研究提供理论基础,具有广阔的市场前景。
In order to solve the problem of food nutrition balance noodles, part of the crowd, the development of spinach noodles nutrition.With spinach and low gluten flour as raw materials, the effects of spinach and water content, salt content and the amount of spinach paste on the sensory quality of spinach noodles were investigated based on the single factor experiment.Through the orthogonal experiment of three factors and three levels, opti- mize the processing parameters of spinach noodles. Results showed that： spinach and water material ratio of 0.25： 1, salt added in an amount of 1.2%, 36% when added in an amount of spinach pulp spinach noodles taste good, in line with public taste.Various factors affecting the primary and secondary order, spinach amount of slurry vol- ume〉 spinach and water material ratio〉 salt amount.In this study, a lot of promotion and further research spinach noodles provide a theoretical basis, has broad market prospects.
出处
《粮食加工》
2017年第1期62-65,共4页
Grain Processing
关键词
菠菜面条
感官评定
正交试验
spinach noodles
sensory evaluation
orthogonal test
