摘要
以黄秋葵粉、面粉为主要原料,在单因素试验的基础上,通过L9(33)正交试验对黄秋葵面条的加工工艺进行优化,结果表明:黄秋葵面条的最佳制作工艺条件为黄秋葵粉添加量7%、盐添加量2%、水添加量39%,在该加工工艺条件下制作得到的黄秋葵面条表面颜色均匀且光滑,略有黄秋葵的风味,质构咀嚼性为3010.15,感官品质评分为41.58分,可接受程度高。
The processing technology of Hibicus esculentus noodles was optimized by single factor and L 9(33)orthogonal tests with Hibicus esculentus powder and wheat flour as raw materials.The results showed that the optimum processing technology conditions of Hibicus esculentus noodles were as Hibicus esculentus powder content 7%,salt content 2%,water content 39%.Under these conditions,Hibicus esculentus noodles had even and smooth surface,the flavor of Hibicus esculentus and were very well received with chewiness 3010.15 and the mean sensory score 41.58.
作者
刘培
曾晓丹
詹敏
李敏
王自鹏
代学伟
贺红宇
LIU Pei;ZENG Xiao-dan;ZHAN Min;LI Min;WANG Zi-peng;DAI Xue-wei;HE Hong-yu(Institute of Agro-products Processing Science and Technology,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;Key Laboratory of Horticulture Crops Biology and Germplasm Enhancement in Southwest Regions,Ministry of Agriculture and Rural Affairs,Chengdu 610066,China)
出处
《中国食物与营养》
2020年第3期31-33,22,共4页
Food and Nutrition in China
基金
四川省财政创新能力提升工程项目(项目编号:2016GXTZ-009)。
关键词
黄秋葵
面条
加工工艺
咀嚼性
感官评价
Hibicus esculentus
noodle
processing technology
chewiness
sensory evaluation
