山野菜营养面条的研制  

Development of nutritional noodles with potherb

作　　者：葛丽丽 GE Li-li(College of Food Science and Technology,Jilin Engineering Vocational College,Siping Jilin 136001)

机构地区：[1]吉林工程职业学院粮油食品学院,吉林四平136001

出　　处：《粮油食品科技》2019年第2期34-38,共5页Science and Technology of Cereals,Oils and Foods

摘　　要：以小叶芹、刺嫩芽、婆婆丁的汁液为辅料,加到小麦粉中,做成面条,研制出山野菜营养面条。对面条做感官评价,并测定其断条率和吸水率,通过单因素实验和正交实验,确定山野菜营养面条的最佳工艺配方。结果表明:以小麦粉质量为100%,添加小叶芹汁12%、刺嫩芽汁11%、婆婆丁汁6%,制得的面条综合分数最优,感官品质佳,断条率低,吸水率高。The noodles are made of flour and the juice of aegopodium alpestre,araliaelata(miq.)seem and dandelion,which can meet people’s nutritional needs well.The noodles were evaluated by sensory methods,and the broken rate and water-absorption rate were determined.The optimum technological formula of the potherb noodles was obtained by single factor tests and orthogonal tests.The results showed that the noodles were in the best compositive quality with good sensory quality,low broken rate and high water-absorption rate when the aegopodium alpestre juice was 12%,araliaelata(miq.)seem juice 11%,and dandelion juice 6%.

关 键 词：山野菜 营养面条 感官品质 断条率 吸水率 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]