蓝莓果渣挂面工艺研究  

Research on processing technology of noodles with blueberry pomace

作　　者：蔡易辉 孙赵 郭元新[1] 徐会勤 CAI Yi-hui;SUN Zhao;GUO Yuan-xin;XU Hui-qin(College of Food and Drug,Anhui Science and Technology University,Fengyang,Anhui 233100,China;Henan Sanfang Yuantai Testing Technology Co.,Ltd.,Zhengzhou 450000,Henan,China)

机构地区：[1]安徽科技学院食品药品学院,安徽凤阳233100 [2]河南三方元泰检测技术有限公司,河南郑州450000

出　　处：《粮食与油脂》2018年第11期44-47,共4页Cereals & Oils

基　　金：安徽科技学院校级人才引进项目(830157)

摘　　要：通过单因素和正交试验,对蓝莓果渣粉在挂面生产中的应用进行研究。结果表明:蓝莓果渣粉、谷朊粉和黄原胶对挂面品质均有明显影响;小麦粉、蓝莓果渣粉、谷朊粉和黄原胶将质量比100∶0.3∶3∶0.4进行混合,能够生产出品质较好,营养价值高的蓝莓果渣挂面。Through single factor and orthogonal experiment,the application of blueberry powder in dried noodle was studied.The results showed that the powder of blueberry,gluten and xanthan gum had significant effect on the quality of the noodles.When wheat flour,blueberry fruit powder,gluten powder,and xanthan gum were mixed as mass ratio 100∶0.3∶3∶0.4,high quality nutrition blueberry noodle could be produced.

关 键 词：挂面 蓝莓果渣 谷朊粉 黄原胶 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]