龙麦26面条预混粉配方优化  

Study on optimization of Longmai 26 noodle premixing flour formulation

作　　者：谢玉锋[1,2] 葛英亮[1,3] 郑茂波[1] 韩媛媛[1] 王梁[1] 

机构地区：[1]哈尔滨学院食品科学与工程系,黑龙江哈尔滨150086 [2]天津科技大学生物工程学院,天津300457 [3]哈尔滨工业大学市政环境工程学院,黑龙江哈尔滨150090

出　　处：《食品与机械》2014年第4期231-234,共4页Food and Machinery

基　　金：黑龙江省教育厅科学技术研究项目(编号:11553055)

摘　　要：采用响应面法对以龙麦26高筋小麦粉为主要原料的面条预混粉配方进行优化。以成品面条断条率、拉伸比及感官等为考察指标,对龙麦26面条预混粉的品质进行综合评分。试验获得龙麦26面条预混粉的配方为:龙麦26小麦粉71.23%,低筋粉26.25%,复合面条改良剂1.55%,食盐0.97%。采用此配方制作的面条预混粉每100g只需添加20℃左右水22g,经和面机高速搅打10min,即可压制出表面光滑,筋性适中,煮后口感爽滑,韧弹性良好的面条。Formula of noodle premixing flour with Longmai 26 bread flour as raw material was optimized by response surface methodology. The formula was gotten according to the ratio of broken noodles, draw-ratio and sensory evaluation, it was that： Longmai 26 bread flour 71. 23%, cake flour 26. 25%, composite noodle improver 1.55%, salt 0. 97%. Under the above conditions, the noodle was smooth, pliable with the noodle premixing flour 100 g, 22 g water of 20 ℃, flour mixing and whipping 10 rain.

关 键 词：龙麦26 小麦粉 面条 预混粉 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]