蒿菜面条的研制  

Development of Chirstysanthemum coronarium L. Noodles

作　　者：李刚凤[1] 许治会 吕真真[2] 李丽[1] 高健强[1] LI Gang-feng XU Zhi-hui LV Zhen-zhen LI Li GAO Jian-qiang(College of Material and Chemical Engineering Tongren University, Tongren 554300, China Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China)

机构地区：[1]铜仁学院材料与化学工程学院,贵州铜仁554300 [2]中国农业科学院郑州果树研究所,河南郑州450009

出　　处：《保鲜与加工》2017年第3期83-86,91,共5页Storage and Process

基　　金：贵州省教育厅大学生创新创业训练中心项目(2016SJDCZX001);贵州省普通高等学校产学研基地项目资助(黔教合KY字[2015]346);铜仁学院食品科学与工程校级重点支持学科项目

摘　　要：以蒿菜粉、面粉为主要原料,在单因素试验的基础上,通过L_9(3~4)正交试验对蒿菜面条加工工艺进行优化,结果表明,蒿菜面条的最佳制作工艺条件为:蒿菜粉添加量1.0%、加水量36%、和面时间3 min、压片后醒发时间30 min,在此工艺条件下制得的蒿菜面条呈浅绿色,表面较光滑,耐咀嚼,口感较爽滑,略有淡淡的苦涩蒿菜味,平均感官品质评分为71.7分。In this study, the processing technology of Chirstysanthemum coronarium L. noodles was optimized by single factor and L9（34） orthogonal tests with Chirstysanthemum coronarium L. powder and wheat flour as raw materials. The results showed that,the optimum processing technology conditions of Chirstysanthemum coronarium L. noodles were as follows：Chirstysanthemum coronarium L. powder content 1.0%, water content 36%, dough mixing time 3 min, fermentation time of extruded noodles 30 min. Under these conditions, Chirstysanthemum coronarium L. noodles had light green color, relatively smooth surface, good chewness, smooth taste and slightly bitter Chirstysanthemum coronarium L. flavor with the mean sensory score 71.7.

关 键 词：蒿菜 面条 加工工艺 感官评价 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]