红枣枸杞营养挂面的研制  

Development of Nutritional Dried Noodle with Red Jujube and Chinese Wolfberry

作　　者：张增帅 周劝娥 蔺毅峰 Zhang Zengshuai;Zhou Quane;Lin Yifeng(Yuncheng Polytechnic College,Shanxi Yuncheng 044000;Pingliang Food Inspection and Testing Center,Gansu Pingliang 744000)

机构地区：[1]运城职业技术学院,山西运城044000 [2]平凉市食品检验检测中心,甘肃平凉744000

出　　处：《南方农机》2020年第13期16-18,共3页

基　　金：山西省应用基础研究计划项目“黄柏提取物对番茄枯萎病菌(尖孢镰刀菌)抑菌活性及作用机制研究”(201801D221322);山西省教育厅科技创新项目“中草药黄柏提取物对番茄枯萎病菌生物活性及抑菌作用机制研究”(201804042)。

摘　　要：将红枣泥、枸杞粉、谷朊粉添加到小麦粉中制成红枣枸杞营养挂面.通过单因素试验确定红枣泥、枸杞粉和谷朊粉的最佳添加范围,通过正交试验确定最佳工艺配方,并对最佳工艺条件下制成的红枣枸杞营养挂面的品质特性与普通挂面进行比较.试验结果表明,当红枣泥、枸杞粉、谷朊粉添加量分别为面粉质量的10%、2%和3%时,制作的红枣枸杞营养挂面在烹煮特性、质构特性和感官评价方面均优于普通挂面.In this paper,the health noodle was made using red jujube paste,Chinese wolfberry powder and gluten powder added to wheat flour.Single factor experiments were conducted to determine the best adding range of each ingredient.The optimal formula was obtained through orthogonal test.The qualities of the nutrition noodle were compared with that of the ordinary noodle.The results showed that the cooking characteristics,texture characteristic and sensory evaluation of the nutritional noodle were better than those of the ordinary noodle when the additional amounts of the red jujube paste,Chinese wolfberry powder and gluten powder to wheat flour were10%,2%and 3%,respectively.

关 键 词：红枣 枸杞 营养挂面 品质特性 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]