南瓜面条食用品质的影响因素分析  

Effects of Processing Factors on Eating Quality of Pumpkin Noodle

作　　者：高春娜[1] 顾熟琴[1,2] 郭爱贤[2] 卢大新[2] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062 [2]北京农学院食品科学系,北京102206

出　　处：《食品科学》2008年第12期320-322,共3页Food Science

基　　金：北京市教育委员会科技发展计划面上项目(KM200510020004);北京市教育委员会“农产品加工工程科技创新平台”资助项目

摘　　要：本实验针对南瓜面条的食用品质进行相关影响因素的研究。选取南瓜粉粒度、压延次数、淀粉和食盐的添加量为影响因素,采用三因素三水平L9(34)正交试验进行分析。结果表明:淀粉添加量对南瓜面条食用品质的影响最为显著,其次为食盐添加量和压延次数,南瓜粉粒度的影响较小。Effects of processing factors on eating quality of pumpkin noodle were studied, such as particle size of pumpkin powder, dough-stretching times, and amounts of starch and salt through orthogonal test L9（3）^4. The results showed that the amount of starch takes the most significant effect on eating quality, followed by amount of salt and dough-stretching times in turn. Particle size of pumpkin powder is not an obvious factor.

关 键 词：南瓜 面条 食用品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]