山药复合营养面条加工工艺研究  

Processing Technology of Yam Compound Nutritional Wheat Noodles

作　　者：王丽霞[1] 刘婧 胡沉 刘洪强 赵文华 何冀贤 WANG Li-xia;LIU Jing;HU Chen;LIU Hong-qiang;ZHAO Wen-hua;HE Ji-xian(College of Food Engineering and Biotechnology,Tianjin University of Science and Technology,Tianjin Key Laboratory of Food Nutrition and Safety,Tianjin 300457,China;Tianjin Institute of Mechanical and Electrical Technology,Tianjin 300350,China)

机构地区：[1]天津科技大学食品工程与生物技术学院,天津市食品营养与安全重点实验室,天津300457 [2]天津市机电工艺学院,天津300350

出　　处：《食品研究与开发》2020年第7期143-148,共6页Food Research and Development

摘　　要：以新鲜山药泥、小麦粉为主要原料,牛肉、胡萝卜、脱脂纯牛奶和食盐为辅料,制备一款营养丰富、无添加剂的新型山药复合营养面条。通过单因素试验、正交试验和感官评价,筛选山药复合营养面条配方;通过物性指标、微观结构确定山药复合营养面条的最佳配方为:山药泥35%、牛肉∶胡萝卜质量比为1∶1、脱脂纯牛奶3%和食盐2.5%。Fresh nutritional yam compound noodles which were nutrient-rich and no additives was prepared from fresh yam paste and wheat flour as the main raw materials,beef,carrot,skim milk and salt as supplementary materials. The optimum formula of yam compound nutritional noodles was preliminarily obtained by using single factor experiment,orthogonal experiment and sensory evaluation. The optimum formula of nutritional yam compound noodles was determined by physical properties and microstructure as follows:yam paste 35 %,beef ∶ carrot 1 ∶ 1,skim milk 3 % and salt 2.5 %.

关 键 词：山药复合营养面条 扫描电子显微镜 微观结构 感官评价 加工工艺 最佳配方 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]