明日叶/薏仁米营养保健面条的研制  

Investigation on the nutritional noodles with Angelica Keiskei and myotonin

作　　者：陈琴芳[1] 刘建华[1,2] 李永福[1] 吴金鸿[1] 王正武[1] 

机构地区：[1]上海交通大学农业与生物学院,上海200240 [2]宜宾学院化学与化工学院宜宾,四川宜宾644000

出　　处：《食品工业科技》2015年第1期230-234,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(21276154,31171642);宜宾市科技厅科研项目(2013ZSF007)

摘　　要：为了满足人们对饮食既有营养又有保健功能的要求,本文以薏仁米粉、芭蕉芋淀粉、明日叶汁和小麦粉为主要原料制备具有保健功能的营养面条。考察了薏仁米粉、芭蕉芋淀粉、明日叶汁、黄原胶和食盐不同添加比例对明日叶/薏仁米营养面条品质的影响。通过正交实验、感官评定和物性测定确定该营养面条的最佳配方为:薏仁米粉14%,芭蕉芋淀粉10%,黄原胶0.3%,食盐1.7%,小麦粉74%的混合粉,添加混合粉质量40%的明日叶汁进行和面制作面条。按最佳配方制作的面条表面光滑、富有弹性、断条率和溶出率低、口感细腻,营养丰富且具有保健功能。In order to make nutrition and health diet for people,the nutrition noodle was prepared with myotonin flour,canna starch,Angelica Keiskei juice and wheat flour as raw materials.The influence of proportion of myotonin flour,canna starch,Angelica Keiskei juice, xanthan gum and salt on the quality of the noodle was investigated.The optimum mixture ratio of the raw materials was obtained by orthogonal experiment and sensory quality evaluation. The best contents of myotonin flour,canna starch, xanthan gum, salt and wheat flour were 14%, 10% ,0.3%, 1.7% and 74% with Angelica Keiskei juice whose weight was 40% of mixed powder.The nutrition noodle making by the optimum formula showed excellent nutritive value and quality.

关 键 词：明日叶 薏仁米 感官评价 质构特性 营养成分 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]