摘要
研究以桑叶、小苏打、食盐作为辅助添加原料,采用正交设计试验,确定了较优优质桑叶面条的工艺参数:小麦面粉质量100 g,桑叶粉用量5 g,水量25 mL,小苏打用量0.3 g,食盐用量1 g,熟化时间20 min。在此工艺参数下,桑叶面条的自然断条率为2.94%,熟断条率为5.00%,感官评价得分为85.50分,煮制损失率为4.70%,灰分为0.22%,水分为10.11%,酸度为1.72°T。桑叶面条色泽均匀,无裂痕,表面光滑,食用品质佳。
Mulberry leaves,baking soda and salt were used as supplementary raw materials.Orthogonal design experiments were used to determine the technological parameters of high quality mulberry noodles which were 100 g wheat flour,5 g mulberry leaf flour,25 mL water,0.3 g baking soda,1 g salt,and ripening time was 20 min.The natural broken rate of mulberry noodles was 2.94%,ripe broken rate was 5.00%,sensory evaluation score was 85.50 points,cooking loss rate was 4.70%,ash content was 0.22%,moisture content was 10.11%,and acidity was 1.72°T.Mulberry noodles had uniform color,no cracks,smooth surface and good taste.
作者
黄娟
龚壁燃
祁伟亮
付亮
王志德
王涛
HUANG Juan;GONG Biran;QI Weiliang;FU Liang;WANG Zhide;WANG Tao(Dazhou Academy of Agricultural Sciences,Dazhou 635000;Chengdu Zhixin Agricultural Science and Technology Company Limited,Chengdu 611130;College of Chemistry and Life Science,Chengdu Normal University,Chengdu 611130)
出处
《食品工业》
CAS
2021年第5期10-13,共4页
The Food Industry
关键词
桑叶
面条
工艺配方
感官
mulberry leaf
noodle
process formula
sensory organs
