猴头菇添加量对挂面品质的影响  

Effect of Hericium Erinaceus Powder Adding Quantity on the Quality of Noodles

作　　者：段丹 陈绍军 张宇 林川 陈远文 DUAN Dan;CHEN Shaojun;ZHANG Yu;LIN Chuan;CHEN Yuanwen(Neijiang Academy of Agricultural Sciences,Neijiang,Sichuan 641000,China)

机构地区：[1]内江市农业科学院,四川内江641000

出　　处：《农产品加工》2018年第4期40-43,共4页Farm Products Processing

摘　　要：以猴头菇和面粉为原料,以挂面烹调时间、熟断条率、烹调损失、感官品质为指标,研究不同猴头菇粉添加量、干燥方式对猴头菇挂面品质的影响。试验表明,随着猴头菇添加量的增加,烹调时间逐渐减小;熟段条率和烹调损失呈先降低再升高的趋势,且均在添加量为6%时最低;感官得分呈先升高再降低的趋势,在添加量为6%时,感官得分最高;不同干燥方式下,晾干的挂面品质比烘干好。综合分析不同添加量的猴头菇粉及干燥方式对面条各项指标的影响,确定在晾干条件下,且猴头菇粉添加量为6%时,生产的猴头菇挂面外观良好、风味独特,且具有一定的营养保健功能。Used Hericium erinaceus and flour as raw materials,and took the cooking time,the broken rate,the loss rate and the organoleptic qualities of noodles as indexes,to study the effects of Hericium erinaceus powder adding quantity and drying methods on the production of Hericium erinaceus noodles.The result showed that with the addition of Hericium erinaceus powder,the cooking time gradually decreases,the broken rate and loss rate decreased first and then increased,the numerical value was lowest when the adding quantity was 6%.The organoleptic score tended to rise first and then decrease.The score was highest when the adding quantity was 6%.Under the different drying methods,the quality of drying in the air was better than that of drying in a dryer.The influence of Hericium erinaceus powder adding quantity and drying method on each index of noodles was analyzed,when the adding quantity of Hericium erinaceus powder was 6%,and dried the noodles in the air,the Hericium erinaceus noodle had a good appearance,unique flavor and certain nutritional function.

关 键 词：猴头菇 挂面 添加量 干燥方式 品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]