杂粮面条工艺配方的优化  

Formula optimization of coarse cereal noodle

作　　者：申丽媛 尹忞强 吴婷婷[1] 姜泽昆 SHEN Li-yuan;YIN Min-qiang;WU Ting-ting;JIANG Ze-kun(Jiangsu Food & Pharmaceutical Science College,Huaian 223003,Jiangsu,China)

机构地区：[1]江苏食品药品职业技术学院

出　　处：《粮食与油脂》2019年第6期53-56,共4页Cereals & Oils

基　　金：淮安市科技局基金资助项目(HAN2015025)

摘　　要：以中筋面粉为主要原料,添加不同比例的小米粉、玉米粉、谷朊粉、木薯淀粉制作杂粮面条。首先采用单因素试验考察各因素对面条烹煮品质的影响,再运用正交试验优化最佳工艺配方。结果表明:最佳工艺配方为小米粉添加量17%、玉米粉添加量14%、谷朊粉添加量4%、木薯淀粉添加12%,在此条件下,杂粮面条的综合评分最高。Medium gluten flour was used as the main raw material,millet flour,corn flour,gluten flour and cassava starch were added in different proportions to make coarse cereal noodles.Firstly,single factor experiment was used to investigate the in fluence of various factors on noodle cooking quality,and then orthogonal experiment was used to optimize the optimum technological formula.The results showed that the optimum technological formula was 17%millet flour,14%corn flour,4%gluten flour and 12%cassava starch.Under these conditions,the comprehensive score of coarse cereal noodles was the highest.

关 键 词：小米粉 玉米粉 面条 谷朊粉 烹煮品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]