摘要
为实现利用挂面工厂传统压延工艺/设备加工高含量(质量分数70%)苦荞面条,选取谷朊粉、食用盐、食用碱、魔芋胶、沙蒿胶等5种辅料为研究对象,以面条烹调损失率和感官评分为指标,通过单因素实验以及响应面优化实验设计对其配比方案进行优化。结果表明,利用挂面工厂现有压延工艺/设备加工物料配比为苦荞70%、高筋小麦粉10%、谷朊粉16.4%、食用盐1.5%、食用碱0.3%、魔芋胶1.6%、沙蒿胶0.02%的高含量苦荞面条,测得面条烹调损失率3.12%,熟断条率1.67%,感官评分92.72,口感良好,具有浓郁的苦荞风味,达到市售产品品质。
In order to realize the processing of high-content(70%)tartary buckwheat noodles using the traditional calendering process/equipment of the noodle factory,this study selected five auxiliary materials including gluten,salt,edible alkali,konjac gum,and Artemisia sphaerocephala Krasch gum as the research objects.The cooking loss rate and sensory score were used as indicators,and the proportioning scheme was optimized through single factor experiment and response surface optimization experiment design.The results showed that using the existing calendering technology/equipment of the noodle factory to process high-content tartary buckwheat noodles with 70%tartary buckwheat,10%high-gluten flour,16.4%gluten,1.5%edible salt,0.3%edible alkali,1.6%konjac gum,and 0.02%Artemisia sphaerocephala Krasch gum.The measured noodle cooking loss rate is 3.12%,the cooked strip rate is 1.67%,and the sensory score is 92.72.The taste is good,with a strong tartary buckwheat flavor,reaching the quality of commercial products.
作者
刘建
张星灿
吴淼
杨健
华苗苗
LIU Jian;ZHANG Xing-can;WU Miao;YANG Jian;HUA Miao-miao(Sichuan Oriental Staple Food Industry Technology Research Institute,Chengdu 611130,China;Sichuan Food and Fermentation Industry Research&Design Institute,Chengdu 611130,China)
出处
《粮食与饲料工业》
CAS
2021年第6期21-26,共6页
Cereal & Feed Industry
基金
四川省科技计划重点研发项目(No.2020YFN0148、No.2019YFN0171)。
关键词
苦荞面条
物料配比
烹调损失率
感官评分
tartary buckwheat noodles
material ratio
cooking loss rate
sensory score
