碳酸钾与魔芋精粉添加量对苦荞挂面品质的影响  

The Influence of Potassium Carbonate and Konjac Powder Addition on Buckwheat Noodles Quality

作　　者：张忠[1] 巩发永[1] 肖诗明[1] 

机构地区：[1]西昌学院轻化工程学院,四川西昌615013

出　　处：《西昌学院学报（自然科学版）》2012年第4期24-28,共5页Journal of Xichang University(Natural Science Edition)

摘　　要：按苦荞心粉65%、面粉30%、谷朊粉3.5%、食盐1.5%的比例,添加碳酸钾和魔芋精粉,通过均匀试验探讨制作高含量苦荞挂面配方以及干燥方式对苦荞挂面质量的影响。试验表明:添加碳酸钾和魔芋精粉可以降低苦荞挂面的熟断条率和烹饪损失率,延长苦荞挂面的烹调时间;碳酸钾和魔芋精粉添加量为苦荞心粉、面粉、谷朊粉、食盐总质量的0.30%和0.60%时,可以保证苦荞挂面的质量。With the buckwheat heart powder 65%,flour 30%,gluten powder 3.5% and salt 1.5%,adding potassium carbonate and konjac powder,we explore the formula of high content buckwheat noodles and the influence of drying methods on the quality of buckwheat noodles through the uniform test.Experiments show that： adding potassium carbonate and konjac powder can reduce the ratio of broken noodle and cooking loss rate,and prolong the cooking time of buckwheat noodles.When adding quantity of potassium carbonate and konjac powder reaching the total quality of buckwheat heart powder,flour,gluten,salt for 0.30% and 0.60%,the buckwheat noodles quality can be guaranteed.

关 键 词：碳酸钾 魔芋精粉 苦荞 挂面 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]