马齿苋面条加工工艺优化及品质分析  

Optimization of Processing Technology of Noodles with Content Purslane Powder and its Qualities Evaluation

作　　者：祝雪寒 叶琦玥 朱琰 叶梅荣 ZHU Xuehan;YE Qiyue;ZHU Yan;YE Meirong(College of Life and Health Sciences,Anhui Science and Technology University,Fengyang,Anhui 233100,China)

机构地区：[1]安徽科技学院生命与健康科学学院,安徽凤阳233100

出　　处：《农产品加工》2024年第6期38-41,共4页Farm Products Processing

基　　金：安徽省大学生创新创业训练计划项目(S202110879058,S202110879059);安徽科技学院稳定人才计划项目(SKWD201601)。

摘　　要：用马齿苋干粉与小麦粉混合制作面条,以开发新型功能型面条。以面条的蒸煮损失率、断条率和感官评分作为评价指标,利用单因素试验,确定各种原料最佳的用量和蒸煮时间。结果表明,最优配方为面粉90.8 g,马齿苋粉6 g,自来水45 mL,食用碱0.2 g,食盐2 g,谷朊粉2 g,加热时间8 min,虽然面条的蒸煮损失率不是最低,但是面条综合评价得分最高为93.5分,面条的断条率最低为(11.11±1.57)%。Noodles were prepared by mixing purslane dry powder and wheat flour in the paper,in order to develop a new type of functional noodles.Based on single factor experiment,the optimal amount of various substances added and cooking time were determined using the cooking loss rate,breaking rate and sensory score of the noodles as evaluation indexes.The results showed that the optimal formula of noodles was:wheat flour 90.8 g,purslane powder 6 g,water 45 mL,edible alkali 0.2 g,edible salt 2 g,and gluten powder 2 g,cooking time 8 minutes.Under these conditions,although the cooking loss rate was not the lowest,and sensory score was the highest(93.5 points),the breaking rate of noodles was the lowest(11.11±1.57)%.

关 键 词：马齿苋 面条 蒸煮损失率 断条率 感官评价 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]