香菇多糖面条的制作及品质研究  

Study on the preparation and quality of lentinan noodles

作　　者：陈煜 龚号迪 赵贝贝[1] 陈志成[1] CHEN Yu;GONG Hao-di;ZHAO Bei-bei;CHEN Zhi-cheng(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,Henan,China;Nantong Food and Drug Supervisition and Inspection Center,Nantong 226006,Jiangsu,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]南通市食品药品监督检验中心,江苏南通226006

出　　处：《粮食与油脂》2019年第12期34-37,共4页Cereals & Oils

基　　金：河南省科技厅自然科学项目（162102310408）;河南省高等学校重点科研项目（19B550001)

摘　　要：从香菇中提取香菇多糖,制作香菇多糖面条。研究了香菇多糖添加比例对面条品质的影响,测试了香菇多糖面条的蒸煮品质、质构特性和感官特性等。结果表明,最佳工艺条件为香菇多糖添加量0.5%,添加香菇多糖的面条质构特性、感官品质均得到提高。Lentinan was extracted from Lentinus edodes and added into the flour to make noodles.The effects of lentinan content on the quality of noodles were studied,such as cooking quality,texture parameters and sensory characteristics of lentinan noodles.The results indicated that the optimum technological condition was adding 0.5%lentinan in noodles,which can not only improve the texture parameters of noodles,but also enhance the sensory characteristics of noodles.

关 键 词：面条 香菇多糖 质构 感官 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]