莲芯面条的成分对其品质的影响  

EFFECT OF THE COMPONENTS OF LOTUS PLUMULE NOODLE ON ITS QUALITY

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,北京100083

出　　处：《食品研究与开发》2006年第10期85-88,共4页Food Research and Development

摘　　要：通过正交试验,研究了莲芯粒度、莲芯添加量及食盐添加量对莲芯面条的感官品质的影响。结果表明:莲芯面的最佳配方为:莲芯粒度80目、莲芯添加量为面粉量1.4%且食盐添加量为2.0%;影响因素的主次顺序是:莲芯添加量>食盐添加量>莲芯粒度,其中莲芯添加量和食盐添加量对实验结果有显著影响,而莲芯粒度对实验结果的影响不显著。此外,莲芯添加量、莲芯粉碎粒度及食盐添加量3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 plunmle noodle were also discussed.

关 键 词：莲芯 面条 品质评价 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]