黄秋葵面条的研制  

Development of Hibicus esculentus Noodles

作　　者：刘培[1,3] 曾晓丹 詹敏[1] 李敏 王自鹏[1,2] 代学伟 贺红宇[1,3] LIU Pei;ZENG Xiao-dan;ZHAN Min;LI Min;WANG Zi-peng;DAI Xue-wei;HE Hong-yu(Institute of Agro-products Processing Science and Technology,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;Key Laboratory of Horticulture Crops Biology and Germplasm Enhancement in Southwest Regions,Ministry of Agriculture and Rural Affairs,Chengdu 610066,China)

机构地区：[1]四川省农业科学院农产品加工研究所,成都610066 [2]四川省农业科学院,成都610066 [3]农业农村部西南地区园艺作物生物学与种质创制重点实验室,成都610066

出　　处：《中国食物与营养》2020年第3期31-33,22,共4页Food and Nutrition in China

基　　金：四川省财政创新能力提升工程项目(项目编号:2016GXTZ-009)。

摘　　要：以黄秋葵粉、面粉为主要原料,在单因素试验的基础上,通过L9(33)正交试验对黄秋葵面条的加工工艺进行优化,结果表明:黄秋葵面条的最佳制作工艺条件为黄秋葵粉添加量7%、盐添加量2%、水添加量39%,在该加工工艺条件下制作得到的黄秋葵面条表面颜色均匀且光滑,略有黄秋葵的风味,质构咀嚼性为3010.15,感官品质评分为41.58分,可接受程度高。The processing technology of Hibicus esculentus noodles was optimized by single factor and L 9(33)orthogonal tests with Hibicus esculentus powder and wheat flour as raw materials.The results showed that the optimum processing technology conditions of Hibicus esculentus noodles were as Hibicus esculentus powder content 7%,salt content 2%,water content 39%.Under these conditions,Hibicus esculentus noodles had even and smooth surface,the flavor of Hibicus esculentus and were very well received with chewiness 3010.15 and the mean sensory score 41.58.

关 键 词：黄秋葵 面条 加工工艺 咀嚼性 感官评价 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]