龙须面的制作关键工艺研究  

Research on the Key Technology of Making Longxu Noodles

作　　者：周杰 ZHOU Jie(Kaifeng Cultural Tourism School,Kaifeng 475000,China)

机构地区：[1]开封文化旅游学校,河南开封475000

出　　处：《食品安全导刊》2022年第2期141-144,共4页China Food Safety Magazine

摘　　要：本文通过单因素以及正交试验研究水、食盐、食用碱的用量对龙须面制作关键工艺的影响,结果表明,龙须面的最佳工艺参数为100 g高筋面粉、60 g水、1.5 g盐和0.5 g食用碱。在此配比工艺条件下可得到光洁度较高、色泽洁白、粗细均匀、质地柔软、有一定延伸性的龙须面。通过正交试验的R值得知,食用盐的用量对龙须面成品品质的影响最大,然后是水和食用碱。在此基础上,运用色差仪等分析仪器对龙须面的面团及炸制成品进行研究,从L、a、b值可以看出油炸后的龙须面成品是偏黄的。In this paper the effects of the amount of water,salt and edible alkali on the key technology of longxumian were studied by single factor and orthogonal experiments.The results showed that the optimum processing parameters of longxumian were 100 g high gluten flour,60 g water,1.5 g salt and 0.5 g edible alkali.Under the conditions of this mixing process,dragon whisker noodles with high smoothness,white color,uniform thickness,soft texture and certain extensibility can be obtained.Through the R value of the orthogonal test,it is known that the amount of edible salt has the greatest influence on the quality of the finished Longxu noodles,followed by water and edible alkali.On this basis,using colorimether and other analytical instruments to study the dough and fried products of Longxu noodles,it can be seen from the L,a and b values that the fried Longxu noodles are yellowish.

关 键 词：龙须面 单因素试验 正交试验 色差仪 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]