莲心面条的生产工艺与品质的研究  

Research about Programs and Qualities of Lotus Plumule Noodle

作　　者：刘洛宁[1] 刘奕忍[1] 孙丽娟[1] 李再贵[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院

出　　处：《中国食品工业》2006年第7期52-53,共2页China Food Industry

摘　　要：本文主要通过正交试验,研究了莲心粒度、莲心添加量及食盐添加量对莲心面条的感官品质的影响。结果表明：莲心面的最佳配方为：莲心粒度80目、莲心添加量为面粉量1.4%且食盐添加量为2.0%；影响因素的主次顺序是：莲心添加量＞食盐添加量＞莲心粒度,其中莲心添加量和食盐添加量对实验结果有显著影响,而莲心粒度对实验结果的影响为不显著。此外,莲心添加量、莲心粉碎粒度及食盐添加量三个因素并不会显著影响面条吸水率。One kind of new noodle was prepared which lotus plumule and salt were added. The effects of particle size, quantity of lotus plumule powder and salt on the quality of lotus plumule noodle were investigated. The optimal particle size of lotus plumule powder was 80 mesh, suitable quantity of lotus plumule and salt were 1.4% and 2.0%. Quantities of lotus plumule powder and salt had significant effects on the quality of noodle, but particle size of lotus plumule powder did not affect the quality of noodle much. The effects on water absorption of lotus plumule noodle were also discussed.

关 键 词：莲心面 面粉 感官评价 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]