苦荞麦营养保健面条的研究  

Formula of Tartary Buckwheat Healthy Noodle

作　　者：郭晓娜[1] 韩晓星[1] 张晖[1] 姚惠源[1] 

机构地区：[1]江南大学食品学院,无锡214122

出　　处：《中国粮油学报》2009年第10期116-119,共4页Journal of the Chinese Cereals and Oils Association

基　　金：国家"十一五"支撑计划(2006BAD05A01);高等学校博士学科点专项科研基金(200802951003)

摘　　要：以苦荞-小麦混合粉制作面条,研究了不同比例的苦荞粉和添加剂(明胶,海藻酸钠和CMC)对苦荞面条加工特性的影响,并采用正交试验优化了苦荞面条的加工工艺。结果表明,随着苦荞粉添加比例的增加,面条的断条率逐渐增大,烹调损失也逐渐增加,面条的品质随之变差;三种添加剂的使用均可改善面条的蒸煮品质,其中CMC的效果最好;当苦荞粉与小麦粉的比例为3∶7时,按混合粉质量分别添加0.55%的CMC添加剂、35%的水及1%的食盐,经和面、熟化、压面、切条与干燥工艺,可制得品质较好的面条。Tartary buckwheat healthy noodle was made of buckwheat-wheat blended flour.The effect of different flour blending ratio and food additives,namely glutin,sodium alginate and CMC,on the quality of noodle was investigated.Results： With increase of the amount of buckwheat flour in the blend,the rate of broken noodle and cooking loss increase,and the noodle quality declines.The addition of anyone of the three food additives mentioned above improves the noodle cooking quality at different extent,and the effect of CMC is the most. The noodle formula optimized through orthogonal experiments is as follows ： The ratio of tartary buckwheat flour and wheat flour is 3 ： 7, and the blended flour is added with CMC 0. 55%, water 35% and salt 1%.

关 键 词：苦荞粉 小麦粉 面条 加工工艺 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]