玉米紫薯面条的工艺研究  

Study on processing technology of corn purple potato noodles

作　　者：周民生[1] 蔡新 孙珊珊 ZHOU Min-sheng;CAI Xin;SUN Shan-shan(School of Biotechnology and Food,Anyang Institute of Technology,Anyang 455000,Henan,China)

机构地区：[1]安阳工学院生物与食品工程学院,河南安阳455000

出　　处：《粮食与油脂》2021年第11期94-96,105,共4页Cereals & Oils

基　　金：安阳工学院校科研启动基金项目。

摘　　要：为探究一种绿色健康、营养丰富的杂粮面条,以断条率、蒸煮损失率和感官评分为评定指标,分别考察玉米粉、紫薯粉、谷朊粉和食盐的不同添加量对面条品质的影响。在单因素试验的基础上,进行正交试验。结果表明:玉米紫薯面条的最佳工艺配方为以除食盐外的干物质总质量为基准,紫薯粉10%、玉米粉10%、食盐1.6%、谷朊粉2.5%、水45%。在此条件下制得的面条蒸煮损失率为10.73%、断条率为3.33%,略显紫色,表面光滑,煮熟后口感俱佳。In order to explore a kind of green,healthy and nutritious coarse grain noodles,the effects of different additions of corn flour,purple potato flour,gluten and salt on the quality of noodles were investigated by taking the breaking rate,cooking loss rate and sensory score as evaluation indexes.On the basis of single factor experiment,orthogonal experiment was carried out.The results showed that the best technological formula of corn purple potato noodles was based on the total mass of dry matter except salt,purple potato powder10%,corn flour10%,salt 1.6%,gluten powder 2.5%and water 45%.Under these conditions,the cooking loss rate of noodles was 10.73%,the breaking rate was 3.33%,slightly purple,smooth surface,and good taste after cooking.

关 键 词：紫薯粉 玉米粉 断条率 蒸煮损失率 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]