高粱冷鲜面的研制  

Preparation of the sorghum fresh wet noodle

作　　者：寇兴凯[1,2] 徐同成[1] 宗爱珍[1] 刘丽娜[1] 陶海腾[1] 刘振华[1] 李文香[2] 杜方岭[1,2] 

机构地区：[1]山东省农业科学院农产品研究所/山东省农产品精深加工技术重点实验室,山东济南250100 [2]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《粮油食品科技》2015年第5期11-16,共6页Science and Technology of Cereals,Oils and Foods

基　　金：国家863计划课题(2013AA102206);国家自然科学基金(31201343)

摘　　要：以高粱—小麦混合粉为原料制作冷鲜面条,研究了不同添加量的高粱粉和增稠剂(魔芋胶、海藻酸钠和CMC)对高粱面条加工特性的影响,并采用正交试验优化了高粱面条的加工工艺。结果表明,随着高粱粉添加量的增加,面条的熟断条率逐渐增大,烹调损失也逐渐增加,面条的品质随之变差;三种增稠剂的使用均可改善面条的蒸煮品质,其中海藻酸钠的效果最好;当高粱粉的添加量为10%时,按混合粉质量分别添加0.4%海藻酸钠、3%食盐和37%水,经传统加工工艺,可制得品质较好的冷鲜面条。The fresh wet noodle was made of sorghum - wheat blended flour. The effect of different flour blending ratios and the amount of thickening agents, including konjak gum, sodium alginate and CMC, on the quality of the noodle was investigated. The processing technological conditions of sorghum noodle were optimized by orthogonal experiments. The results showed that with the amount of sorghum flour in- creased in the blend, the rate of broken noodle and cooking loss increased, therefore, the noodle quality declined. The addition of any of the three thickening agents mentioned above could improve the noodle cooking quality to some extent, and sodium alginate showed the highest effect. When the addition quanti- ty of sorghum flour was 10%, the blended flour was added with 0.4% sodium alginate, 3% salt and 37% water, the fresh wet noodle with good quality could be obtained by a series of traditional processing technology.

关 键 词：高粱粉 冷鲜面 增稠剂 品质改良 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]