燕麦黑豆粉杂粮面条的配方优化  

Formula optimization of buckwheat and black bean noodles

作　　者：曾静静 王昭君 王恒 高海燕[1] ZENG Jingjing;WANG Zhaojun;WANG Heng;GAO Haiyan(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《河南科技学院学报（自然科学版）》2022年第1期22-29,共8页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：新乡市重大科技专项(ZD2020003)。

摘　　要：为确定燕麦黑豆粉杂粮面条的最佳配方,以燕麦粉、黑豆粉为主要原料,混合制作燕麦黑豆粉面条,通过单因素试验和正交试验,确定了燕麦粉、黑豆粉、水和谷朊粉添加量对燕麦黑豆粉杂粮面条品质的影响,并分析了燕麦粉、黑豆粉、水、谷朊粉这四种原料对杂粮面条品质的影响顺序以及醒发后面团中淀粉微观结构和热性能.试验结果表明:杂粮面条的最佳感官配方为燕麦粉质量分数15%、黑豆粉质量分数12%、水质量分数38%、谷朊粉质量分数0.20%.此条件下面条的断条率和损失率均最低,感官评价和营养价值均最高.In order to determine the best formula of oat black bean flour multigrain noodle, this paper mixed oat black bean flour and oat black bean flour as the main raw materials to make oat black bean flour noodle, through single factor test and orthogonal test, to determine the effect of oat total flour, black bean flour, water and wheat gluten on the quality of oat black bean flour multigrain noodle.The effects of oat powder, black bean powder, water and wheat gluten on the quality of cereal noodles and the microstructure and thermal characteristics of starch in the dough after awakening were analyzed.The results showed that if the sensory effect of multigrain noodles was best, the formula was oat powder 15%, black bean powder 12%, water 38% and gluten 0.2%.At this point, the rate of breakage and loss of noodles is the lowest. Noodles have the highest sensory evaluation and nutritional value.

关 键 词：燕麦 黑豆粉 面条 配方 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]