彩色蔬菜面的制作工艺及其品质分析  

Processing Technology and Quality Analysis of Colorful Vegetable Noodles

作　　者：陈育楷 高婷婷 陈蔚辉[1] CHEN Yukai;GAO Tingting;CHEN Weihui(College of Chaozhou Food Hanshan Normal University,Chaozhou 521041,China)

机构地区：[1]韩山师范学院潮菜学院,广东潮州521041

出　　处：《现代食品》2021年第20期141-145,157,共6页Modern Food

基　　金：广东省农村科技特派员专项(粤科函农字[2020]409号)。

摘　　要：为探讨蔬菜面的制作工艺及其感官品质,以红椒汁、姜黄汁、白萝卜汁、红菜头汁和苋菜汁为辅料制作蔬菜面,采用质构仪测定其质构特性,观察评价各种蔬菜面的着色力和热稳定性,筛选蔬菜汁的最佳浓度。结果显示,各种蔬菜汁面着色力和热稳定性均随浓度的增加而增强,尤以姜黄面最为突出;各种蔬菜面配方中蔬菜汁的最佳浓度分别为姜黄汁20%(黄色面)、红椒汁20%(橙色面)、白萝卜汁60%(白色面)、红菜头汁60%(紫色面)、水煮苋菜汁40%(粉色面)、鲜榨苋菜汁20%(灰色面)。与市售菠菜面比较,研发的蔬菜面黏结力更强,更耐咀嚼。In order to explore the processing technology and sensory quality of vegetable juice noodles, red pepper juice, turmeric juice, white radish juice, cabbage juice and amaranth juice were used as supplementary materials to make vegetable juice noodles. The texture characteristics of vegetable juice noodles were determined by texture analyzer, the dyeing power and thermal stability of vegetable juice noodles were evaluated by observation, and select the optimum concentration of vegetable juice. The results showed that the dyeing power and thermal stability of vegetable juice noodles increased with the increase of concentration, especially the turmeric noodles. The optimum concentrations of vegetable juice in various vegetable noodle recipes are turmeric juice 20%(yellow noodles), red pepper juice 20%(orange noodles), white radish juice 60%(white noodles), red cabbage juice 60%(purple noodles), poached amaranth juice 40%(pink noodles)and fresh celery juice 20%(grey noodles). Compared with market spinach noodles, the developed vegetable noodles have stronger adhesive force and are more chewable.

关 键 词：蔬菜汁面 制作工艺 质构特性 感官品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]