苦荞挂面配方的优化设计  

Optimalized Design of Formulation for the Bitter Buckwheat Vermicelli

作　　者：郭元新[1] 石必文[1] 

机构地区：[1]安徽科技学院工学院,安徽凤阳233100

出　　处：《安徽科技学院学报》2007年第1期33-36,共4页Journal of Anhui Science and Technology University

基　　金：安徽省教育厅资助项目(2005KJ318ZC)

摘　　要：本文利用正交试验和模糊综合评价的方法,对苦荞挂面的生产工艺进行了优化。研究表明,在苦荞粉:面粉为3◇7的比例下,按混合粉质量分别添加1.5%的复合添加剂、35%的水及3%的食盐,经和面、熟化、压面、切条与干燥工艺,可制得美味爽口的绿色挂面制品。In this paper, the methods of orthogonal experiment and fuzzy comprehensive evaluation were used to optimalize the formulation of the bitter buckwheat vermicelli. The results showed that when the proportion of the bitter buckwheat and the flour was 3：7 and 1.5% compound additive .35% water and 3% salt were added, the rich nutrition delicious tasty and refreshing green vermicelli can be made through the techneques of kneading、cooking,suppressing.slicing and drying.

关 键 词：苦荞 挂面 配方 模糊综合评价 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]