摘要
为提高普通面条的营养价值,在高筋小麦粉中添加马铃薯全粉和杏鲍菇粉,以感官评价为指标进行单因素试验,探究马铃薯全粉、杏鲍菇粉、食用碱和食用盐添加量对复合面条口感的影响。在此基础上,进行三因素三水平的响应面试验设计,以咀嚼度为响应值,优化复合面条配方。试验得到最佳配方:马铃薯全粉添加量14.58%、杏鲍菇粉添加量17.60%、食用盐添加量1.88%、食用碱添加量0.2%、水添加量37%,在此条件下复合面条的咀嚼度为24.70,其结果与预测值(23.566)相接近,试验结果相对准确,可为研究其他新型面条提供可靠依据。
In order to improve the nutritional value of common noodles,the whole potato flour and Pleurotus eryngii flour were added to high gluten wheat flour,and the sensory evaluation was used as the index to carry out a single factor experiment to explore the effect of the whole potato flour,Pleurotus eryngii flour,edible alkali and edible salt on the taste of composite noodles.On this basis,the response surface design of three factors and three levels was carried out,and the chewing degree was taken as the response value to optimize the formula of composite noodles.The results showed that the best formula was as follows:14.58%of potato powder,17.60%of apricot mushroom powder,1.88%of edible salt,0.2%of edible alkali and 37%of water.Under this condition,the chewiness of composite noodles was 24.70,which was close to the predicted value(23.566).The test results were relatively accurate and could be used to study other new noodles provide reliable basis.
作者
林秀容
杜昕
刘松青
王芳
LIN Xiurong;DU Xin;LIU Songqing;WANG Fang(College of Chemistry and Life Sciences,Chengdu Normal University,Chengdu 611130;Institute of Food Fermentation,Chengdu Normal University,Chengdu 611130;Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources,Chengdu 611130)
出处
《食品工业》
CAS
2021年第6期44-49,共6页
The Food Industry
基金
大学生创新创业训练项目(S201914389123,S202014389187)
2019年度成都师范学院科研项目(CS19ZC07)。
关键词
复合面条
马铃薯全粉
杏鲍菇
optimization of composite noodle
potato powder
Pleurotuseryngii
