摘要
以华南9号木薯全粉替代小麦面粉为原料,辅以谷朊粉、黄原胶、乙酰化二淀粉磷酸酯等改良剂制备木薯全粉面条,通过单因素和正交实验优化木薯全粉面条配方,考察指标包括感官评价、断条率及蒸煮损失率。确定木薯全粉面条的最佳配方为:谷朊粉用量6%(g/100 g木薯全粉),黄原胶用量1.5%,乙酰化二淀粉磷酸酯用量9%,食盐用量1%,热水(95±2)℃用量为56%(g/100 g总原料粉)。用最佳配方制作面条,氢氰酸未检出,食用安全;熟断条率为0%,蒸煮损失率为7.8%,均符合挂面行业标准(LS/T 3212-2014)指标要求,表明使用木薯全粉制作面条技术是可行的。
Cassava flour noodle was prepared using cassava whole flour（ No.9,Huanan） instead of wheat flour as raw material,supplemented with wheat gluten、Xanthan gum and acetylated distarch phosphate as modifiers.The formula was optimized based on single factor and orthogonal tests,and sensory evaluation,cooking broken rate and cooking loss were determined.The optimal formula was as follows： 6% of wheat gluten（ g/100 g cassava flour）,1.5% of Xanthan gum,9% of acetylated starch,1% of salt,56% of hot water（ 95 ± 2） ℃,g/100 g total raw material powder）.Under the optimal formula,the cooking break rate and cooking loss rate were 0% and 7.8%,respectively,and no hydrocyanic acid was detected that mean it was safe for body health.The prepared cassava flour noodles were well met the dried noodle industry standard（ LS/T 3212-2014）,which indicated that it was feasible to prepare noodle using cassava whole flour as raw material.
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第3期187-193,200,共8页
Science and Technology of Food Industry
基金
现代农业产业技术体系(CARS-12)
广西研究生教育创新计划资助项目(YCSZ2015048)
关键词
木薯全粉
面条
改良剂
蒸煮特性
感官评价
配方
cassava flour
noodles
modifiers
cooking characteristics
sensory evaluation
formula
