花椒挂面加工工艺及品质研究  

Study on processing technology and quality of Zanthoxylum bungeanum Maxim.noodles

作　　者：冯亚运 朱怡霖 FENG Ya-yun;ZHU Yi-lin(School of Biotechnology and Food Engineering,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》2023年第5期124-128,共5页Cereals & Oils

基　　金：安阳工学院博士科研启动基金项目(BSJ2021053);安阳市科技攻关项目(2022C01NY030)。

摘　　要：以高筋小麦粉为主要原料,添加花椒粉、食用盐和谷朊粉制作花椒手工挂面。在单因素试验的基础上通过正交试验优化挂面配方。结果表明:以面团总质量为基准,花椒挂面的最优配方为花椒粉添加量3.0%、谷朊粉添加量2.0%、食用盐添加量1.8%、水分添加量35.0%;在此条件下制作的花椒挂面的蒸煮损失率和断条率分别为5.4%和0,感官评分为90.6;该挂面具有特殊的香味及口感,色泽均匀,硬度适中,感官评分高。Using high gluten wheat flour as the main raw material,Zanthoxylum bungeanum Maxim.powder,edible salt and wheat gluten were added to make Zanthoxylum bungeanum Maxim.noodles.On the basis of single factor test,orthogonal test was used to optimize the noodle formula.The results showed that based on the total dough mass,the optimal formula of Zanthoxylum bungeanum Maxim.noodles con⁃sisted of 3.0%Zanthoxylum bungeanum Maxim.powder,2.0%wheat gluten,1.8%edible salt and 35.0%water.The cooking loss rate and breaking rate of Zanthoxylum bungeanum Maxim.noodles pre⁃pared under these conditions were 5.4%and 0,respectively,and the sensory score was 90.6.The noo⁃dles had special fragrance and taste,uniform color,moderate hardness and high sensory score.

关 键 词：花椒 挂面 谷朊粉 品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]