正交试验法优化冰菜面条制作的工艺研究  

Optimizing the formula of making common ice plant noodles by orthogonal experiment

作　　者：呼凤兰[1] 李蓉 HU Feng-lan;LI Rong(Lvliang University,Lishi 033000,Shanxi,China)

机构地区：[1]吕梁学院,山西离石033000

出　　处：《粮食与油脂》2021年第11期90-93,共4页Cereals & Oils

基　　金：山西省高等学校科技创新项目(2020L0682)。

摘　　要：以冰菜、高筋面粉为主要原料,研究冰菜面条制作工艺,以感官评分为评价指标,通过单因素试验和正交试验,确定冰菜面条的最佳工艺条件,以高精面粉质量为基准,冰菜汁添加量30%,揉面时间11 min、醒发时间25 min。在此配方下制作的冰菜面条感官评分高,口感绵密,无涩味,断条率低,韧性良好,不黏腻且有淡淡的香味。In order to determine the best conditions for common ice plant noodles,common ice plant and strong flour were used as the main materials,and sensory score was used as evaluation indicator.The results of single factor experiment and orthogonal experiment showed that the formula with the highest score was based on the quality of strong flour,the addition of common ice plant juice was 30%,the kneading time was 11 min,and the dough time was 25 min.Under this formula,the noodles had high sencory score,dense mouthfeel,no astringency,low rate of breakage,good toughness,non-sticky felling and light fragrance.

关 键 词：冰菜 面条 制作工艺 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]