一种大豆芽面条加工工艺  

A study on processing technology of soybean sprouts noodles

作　　者：许先猛 熊玉娟 吕凯林 伍媛媛 XU Xian-meng;XIONG Yu-juan;LÜKai-lin;WU Yuan-yuan(Department of Biotechnology and Food Engineering,Bozhou University,Bozhou,Anhui 236800,China;Bozhou Key Laboratory of Medicinal and Edible Homology Functional Food,Bozhou,Anhui 236800,China)

机构地区：[1]亳州学院生物与食品工程系,安徽亳州236000 [2]药食同源功能食品亳州市重点实验室,安徽亳州236000

出　　处：《宁德师范学院学报（自然科学版）》2023年第3期286-291,共6页Journal of Ningde Normal University(Natural Science)

基　　金：安徽省大学生创新创业训练计划项目(S202112926039);安徽高校自然科学研究重点项目(KJ2021A1147);亳州学院自然科学重点项目(BYZ2021B02);安徽省高校优秀青年人才支持项目(gxy⁃qZD2022086);亳州学院科研启动项目(BYKQ2021E08).

摘　　要：以大豆芽汁、面粉为主要原料,食盐、鸡蛋清为辅料,以面条感官评价为指标,采用单因素试验和正交试验法优化富含大豆异黄酮的大豆芽面条工艺配方.结果表明:大豆芽面条最佳配方条件为大豆芽汁添加量4.0%、鸡蛋清添加量12.7%、食盐添加量0.5%.在此条件下制备的大豆芽面条,最佳蒸煮时间为5.5 min,弯曲断条率为3.33%,烹煮熟断条率为6.67%,吸水率为200%.大豆芽面条感官评分为87.1,大豆芽面条中大豆异黄酮质量比为0.2043μg·g^(-1).以大豆芽汁和面粉为主要原料制作大豆芽面条,面条品质优良.In order to prepare soybean sprout noodles rich in soybean isoflavones,the soybean sprouts juice and flour were used as principal raw material,and salt and egg white were used as auxiliary materials,and the sensory evaluation of noodles were performed as the indicators,and the single-factor test and orthogonal experiments were used to optimize soybean sprouts noodles production processes and formulas.The results showed that the optimal formula of the soybean sprouts noodles was of soybean sprouts juice 4.0%,egg white 12.7%and salt 0.5%.The noodles prepared with this formula showed that the best cooking time was 5.5min,the bending broken rate was 3.33%,the cooking broken rate was 6.67%,the water absorption rate was 200%,the sensory evaluation scores was 87.1,and the soybean isoflavones content was 0.2043μg·g^(-1).The quality of soybean sprout noodles made from soybean sprouts juice and flour were excellent.

关 键 词：大豆芽 面条 加工工艺 品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]