挤压红稗营养面条的加工工艺研究  

Quality improvement of nutrition noodle with Baccage sedge by twin-screw extrusion

作　　者：梁卓然[1] 苏伟[1,2,3] 母应春[1,2] 

机构地区：[1]贵州大学生命科学学院,贵阳550025 [2]贵州省农畜产品贮藏与加工重点实验室,贵阳550025 [3]贵州大学南区分析测试中心,贵阳550025

出　　处：《食品科技》2014年第2期162-166,共5页Food Science and Technology

基　　金：贵州省科学技术基金项目(黔科合J字[2012]2142号;贵州省科技厅农业攻关项目(黔科合NY[2013]3052号)

摘　　要：针对红稗面条的食用品质进行相关影响因素的研究。选取红稗粉添加量、食盐添加量、海藻酸钠添加量和鸡蛋的添加量为影响因素,采用4因素3水平L9(34)正交试验进行分析。红稗面条的优化工艺配方为面粉用量80%、红稗添加量20%、食盐添加量2%、海藻酸钠添加量为0.2%和鸡蛋添加量4%。结果表明,在面粉中添加一定量的膨化红稗粉,面条的色泽、表面状况、韧性、光滑性、适口性等感官特性都有改善。Effects of processing factors on eating quality of Baccage sedge noodle were studied, such as Baccage sedge content, salt content, sodium alginate content and eggs through orthogonal test L 9（34）. The optimum conditions for noodle with the highest sensory quality were the amount of flour 80%, Baccage sedge powder 20%, salt 2%, sodium alginate 0.2%, eggs 4%. The results show that the luster, surface appearance toughness, smooth, palatability of noodles increase when adding the right amount of Baccage sedge to flour.

关 键 词：红稗 面条品质 挤压膨化 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]