鲜山药挂面配方及优化研究  

Formulation and Technology Optimization for Making Fresh Yam Noodles

作　　者：张敏[1] 童华荣[1] 张丽平[1] 张伟敏[1] 杨弋星[1] 

机构地区：[1]西南农业大学食品科学学院,重庆400716

出　　处：《中国粮油学报》2006年第1期63-67,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：以鲜山药、高精粉、特一粉为原料，采用配方均匀设计进行鲜山药挂面配方试验。对各配方样品的烹煮特性、质地性质进行测定，用消费者测定各样品的接受性。结果表明：鲜山药挂面的硬度、弹性等质地性质与3组分呈二次回归关系，并随鲜山药添加比例增加而降低。以消费者接受性为指标的优化结果为：当鲜山药、高精粉、特一粉的分别为：0．2197-0．2975、0．1241-0．2555、0．4824-0．6060时，接受性大于7．00。With three ingredients including fresh yam, high gluten flour, and special grade No. 1 flour, Yam noodle formulation was studied using uniform design. The cooking characters, texture attributes, and consumer acceptance of the noodles were tested. The results show that quadratic regress correlation is assumed between texture characters including firmness, elasticity etc. and the three ingredients of the fresh yam noodles. The more is the con- tent of fresh yam, the lower are the firmness and elasticity of the fresh yam noodles. The formulation optimization using acceptance of consumers as the index shows ： when the contents of fresh yam, high gluten flour and special grade No. 1 flour is respectively 0.2 197-0.2 975,0.1 241-0.2 555, and 0.4 824-0.6 060, the consumer acceptance is higher than 7.00.

关 键 词：山药 烹煮特性 质地性质 配方优化 面条 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]