摘要
加工制作蕨菜面条和香椿面条,分别研究蕨菜和香椿的不同添加状态及不同添加量对面条品质的影响。通过感官指标和烹煮指标的对比,得出结论:制作蕨菜面条时,若侧重成品口感,则添加25%蕨菜浆,若侧重成品烹煮属性,则添加3%蕨菜粉;制作香椿面条时,若侧重成品口感,则添加2%香椿粉或25%香椿浆,若侧重成品烹煮属性,则添加2%香椿粉。
We made Pteridiumaquilinum noodles and Toonasinensis noodles to study the influence of adding state and adding quantity of Pteridiumaquilinumon noodle quality,and the influence of adding state and adding quantity of Toonasinensison noodle quality. The results are as follows by contrasting the sensory indexes and cooking indexes： When we made Pteridiumaquilinum noodles,25% Pteridiumaquilinum pulp should be chosen as adding form if product tasteis concerned,and 3% Pteridiumaquilinum powder would be added if focused on the product cooking properties is focused on. When we made Toonasinensis noodles,both the 2% Toonasinensis powder and the 25% Toonasinensis pulp could be added with high sensory score if the taste is concerned,and 2% Toonasinensis pulpshould be prepared if the cooking properties of product is focused on.
作者
王清
刘涛
孟晓锐
刘端端
WANG Qing, LIU Tao , MENG Xiaorui, LIU Duanduan(College of Food Science ,Xinyang College of Agriculture and Forestry ,Xinyang 46400 Chin)
出处
《西华大学学报（自然科学版）》
CAS
2018年第3期29-36,共8页
Journal of Xihua University:Natural Science Edition
基金
校青年教师科研基金项目"传统绿色保健菜在食品加工贮藏中的安全性研究"(201501012)
关键词
蕨菜
香椿
面条
面条品质
Pteridium aquilinum
Toona sinensis
noodles
quality of noodles
