马铃薯苦荞麦粉面条加工工艺研究  

Processing Technology of Potato and Bitter-buckwheat Noodles

作　　者：刘玲玲 车树理 贺莉萍 LIU Ling-ling;CHE Shu-li;HE Li-ping(Dingxi Campus,Gansu Chinese Medicine University,Dingxi 743000,China)

机构地区：[1]甘肃中医药大学定西校区,甘肃定西743000

出　　处：《中国食物与营养》2018年第11期18-21,共4页Food and Nutrition in China

基　　金：甘肃中医药大学定西校区重点项目(项目编号:TD2016ZD04)

摘　　要：以马铃薯全粉、苦荞麦粉和小麦粉为原料研制马铃薯全粉苦荞麦面条,以苦荞麦粉含量、海藻酸钠添加量、食盐添加量和加水量为试验因素,以断条率、烹调损失率和感官评定为评价指标,采用正交试验及感官评定确定马铃薯全粉苦荞麦面条的最佳工艺配方。结果表明:配方为马铃薯全粉与小麦粉比例为2∶8的条件下,加入苦荞麦粉为20%、海藻酸钠为0. 4%、加水量为45%、食盐含量为0. 6%时,该面条感官评价较好。Potato granules,bitter-buckwheat flour and wheat flour were used as raw materials to develop potato bitter-buckwheat noodles.Conducted the experiments using orthogonal design,as the effected factors including the rate of bitter-buckwheat flour and sodium alginate,salt content and moisture content to dough,the evaluation indexes including the rate of broken noodles,rate of cooking loss,and sensory evaluation.Results to optimized parameters were the ratio of potato granules and wheat flour was 2∶ 8,bitter-buckwheat content was 20 % ,sodium alginate was 0.4 % ,moisture content was 45 % ,salt content was 0.6 % .The sensory evaluation of the noodle was better.

关 键 词：马铃薯全粉 苦荞麦粉 面条 断条率 烹调损失率 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]