慈菇粉面条的制备工艺研究  

Preparation technology of noodle added arrowhead powder

作　　者：李慧茹 刘雅婷 李丽[1] 何莉萍[1] 赵昕[1] LI Hui-ru;LIU Ya-ting;LI Li;HE Li-ping;ZHAO Xin(Wuchang Institute of Technology,Wuhan 430065,China)

机构地区：[1]武昌工学院,湖北武汉430065

出　　处：《粮食与饲料工业》2018年第12期32-34,共3页Cereal & Feed Industry

摘　　要：以慈菇为原料,先通过一定的工序制备慈菇粉,然后按照一定的比例添加到小麦粉中,再通过特定的工序制备慈菇粉面条,通过单因素和正交试验对制备工艺进行了优化。试验结果表明,慈菇粉的最佳工艺条件为:慈菇粉的添加量17%、加水量36%、和面时间4.5min、熟化时间12.5min。该条件下制作的慈菇面条呈米白色,表面光滑,耐咀嚼,口感爽滑,具有清淡的慈菇香味,其感官评分为92.5分,熟断条率为0%,面条膨胀率为78%,综合评分为91.1分。The whole powder of arrowhead was prepared by a certain process,and then added to the wheat flour according to a certain proportion,and the noodle of arrowhead powder was prepared through a specific process.The preparation process was optimized by single factor and orthogonal experiment.The results showed that the optimum technological conditions were as follows:The total powder amount was 17%,the water content was 36%,the mixing time was 4.5 min,and the maturation time was 12.5 min.The noodle made under this condition was white as rice,smooth in surface and good in mastication.The taste was smooth,with a light aroma of mushroom,the sensory score was 92.5,the rate of broken strips was 0,the noodle expansion rate was 78,and the comprehensive score was 91.1.

关 键 词：慈菇粉 小麦粉 面条 生产工艺 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程] TS207.3[轻工技术与工程—食品科学与工程]