特色营养挂面的研制  

Preparation of the Nutrition Fine Dried Noodles

作　　者：姚娣[1] 刘方[1] 陈轩[1] 沈汪洋[1,2] 

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]农产品加工湖北省协同创新中心,湖北武汉430023

出　　处：《安徽农业科学》2014年第16期5239-5242,共4页Journal of Anhui Agricultural Sciences

摘　　要：[目的]开发出含有多种营养成分的特色营养挂面。[方法]探讨银杏叶粉、小麦胚芽粉和紫薯粉的预处理,并以优质小麦粉为主料,添加以上3种辅料,通过优化配方工艺参数,采用多次碾压技术和三段式中温快速干燥技术,制备特色营养挂面。[结果]特色营养挂面的最佳配方为银杏叶粉用量1.5%,小麦胚芽粉用量5%,紫薯粉用量10%,轧片道数为6道,预干燥温度30℃,主干燥温度40℃,完成干燥温度20℃,干燥总时间4 h,挂面品质较好。[结论]该研究可为特色营养挂面的工业化生产提供理论依据。[Objective] The research aimed to develop the nutrition fine dried noodles which contain many nutrients.[Method] The pretreatment of ginkgo leaf powder,wheat germ flour and purple sweet potato powder are investigated,and using the high quality wheat flour as main material,adding the three accessories which mentioned above,optimizing the formula parameters,the nutrition fine dried noodles were prepared by using multiple rolling technology and three section type temperature fast drying technology.[Result] It is found that the optimal formula of nutrition fine dried noodles were 10％ of purple sweet potato powder,1.5％ of ginkgo leaf powder and 5％ of wheat germ flour,flaking for 6 times and drying for 4 hours,in the process of drying,pre-drying temperature at 30 ℃,primary drying temperature at 40 ℃,complete drying temperature at 20 ℃,under the above conditions,the quality of nutrition fine dried noodles is better.[Conclusion] The research provided theory guidance for industrial production of nutrition fine dried noodles.

关 键 词：营养挂面 原料预处理 配方 生产技术 

分 类 号：S609.9[农业科学—园艺学]