香菇速食面条的研制  

The Development of the Mushroom and Instant Noodles

作　　者：许方方[1] 魏书信[1] 崔国梅 李顺峰[1] 王安建[1] 刘丽娜[1] 高帅平[1] 田广瑞[1] XU Fangfang;WEI Shuxin;CUI Guomei;LI Shunfeng;WANG Anjian;LIU Li'na;GAO Shuaiping;TIAN Guangrui(Institute of Agricultural Products Processing,He'nan Academy of Agricultural Sciences,Zhengzhou,He'nan 450002,China)

机构地区：[1]河南省农业科学院农副产品加工研究所,河南郑州450002

出　　处：《农产品加工》2023年第3期11-14,共4页Farm Products Processing

基　　金：河南省重大科技专项(201300110700);河南省中央引导地方科技发展专项(YDZX20204100003891);河南省科技攻关(212102110199);2022年河南省农业科学院科技创新团队项目(2022年)。

摘　　要：以香菇柄粉为主要原料,利用单螺杆挤压熟化机开发一种新型香菇速食面。通过研究加水量、香菇粉含量、谷朊粉含量及食盐含量对产品品质的影响,得到最佳配方:水添加量60.0%,香菇粉添加量添加量3.0%,谷朊粉添加量2.4%,食盐添加量2.0%。在此条件下产品呈淡黄色,粗细较均匀,外观及食用品质较好。In this paper,taking advantage of the single screw extrusion curing machine,the new mushroom instant noodles was made with mushroom handle powder.According to the effect of water addittion,mushroom powder,wheat gluten content and salt content on the quality of the instant noodle,the optimum formula to make it were as follows:60.0%water of the total dry powder,3.0%mushroom powder,2.4%wheat gluten and 2.0%salt of the flour.The final product was pale yellow and its thickness was more uniform.What’s more,its appearance and quality was also better.

关 键 词：香菇 速食面 熟化 营养 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]