藜麦生鲜面条加工工艺研究  

Study on processing technology of fresh quinoa noodles

作　　者：孙耀军[1] SUN Yao-jun(College of Food and Bioengineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,Henan,China)

机构地区：[1]河南牧业经济学院食品与生物工程学院,河南郑州450046

出　　处：《粮食与油脂》2021年第3期94-98,共5页Cereals & Oils

基　　金：河南省科技攻关(172102210299)。

摘　　要：采用藜麦粉和小麦粉为主要原料,选择藜麦粉添加量、谷朊粉添加量、食盐添加量、加水量4个因素,以蒸煮品质、感官品质作为考察指标,进行单因素试验和正交试验,确定藜麦面条的最佳生产工艺。结果表明:最佳工艺为以小麦粉质量为基准,藜麦粉添加量10%、谷朊粉添加量2.5%、食盐添加量0.8%、加水量44%。在此条件下生产的面条表面光滑、口感好,具有较高的营养价值。Using quinoa powder and wheat flour as raw materials,four factors were selected,such as the addition of quinoa powder,gluten,salt and water,the evaluation indexes including sensory evaluation and cooking characteristic.The optimum technological condition of quinoa noodles was determined by single factor and orthogonal test.The results showed that the optimum technology was as follows:Based on the mass of wheat flour,the addition of quinoa flour 10%,gluten flour 2.5%,salt 0.8%and water 44%.Under these conditions,the noodles had smooth surface,good taste and high nutritional value.

关 键 词：藜麦 面条 加工工艺 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]