江蓠挂面的研制及其品质评价  

Preparation and quality evaluation of Gracilaria noodle

作　　者：胡振强 刘良忠 常宪辉 陈宇仙 张伟华 HU Zhen-qiang;LIU Liang-zhong;CHANG Xian-hui;CHEN Yu-xian;ZHANG Wei-hua(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430000,Hubei,China;Inner Mongolia Hengfeng Group Yinliang Flour Industry Co.,Ltd.,Bayannur 015000,Inner Mongolia,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430000 [2]内蒙古恒丰集团银粮面业有限责任公司,内蒙古巴彦淖尔015000

出　　处：《粮食与油脂》2023年第7期94-98,共5页Cereals & Oils

摘　　要：向小麦粉中添加江蓠浆制备江蓠挂面。以江蓠风味为指标,在单因素试验的基础上,通过正交试验优化脱腥工艺,并分析江蓠面条的质构特性和感官品质。结果表明:最优脱腥条件为柠檬酸用量8 g、茉莉花茶用量10 g、脱腥时间40 min、脱腥温度60℃,此时江蓠风味评分最高,为9.7;当江蓠浆添加量为46%(以小麦粉质量计)时,制得的江蓠面条的质构特性最佳,吸水率为114.7%±1.32%,蒸煮损失率为3.1%±0.09%,感官品质最佳。Gracilaria noodle was prepared by adding Gracilaria slurry to wheat flour.Based on the flavor of Gracilaria,the deodorization process of Gracilaria noodles was optimized by orthogonal test on the basis of single factor test.The texture characteristics and sensory quality of Gracilaria noodles were analyzed.The results showed that the optimal deodorization conditions were citric acid 8 g,jasmine tea 10 g,deodorization time 40 min and deodorization temperature 60℃,the score of Gracilaria flavor was the highest at 9.7.When the addition amount of Gracilaria slurry was 46%(based on the mass of wheat flour),the texture properties and sensory quality of Gracilaria noodle were the best,with water absorption rate of 114.7%±1.32%,cooking loss rate of 3.1%±0.09%.

关 键 词：江蓠挂面 脱腥工艺 质构特性 感官品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]