盐碱鲜湿面工艺优化研究  

Study on process optimization of saline-alkali fresh wet noodles

作　　者：陈权权 李晓雷 张慧敏 Chen Quanquan;Li Xiaolei;Zhang Huimin(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450000)

机构地区：[1]郑州科技学院食品科学与工程学院,郑州450000

出　　处：《粮食与食品工业》2024年第4期23-28,共6页Cereal & Food Industry

基　　金：河南省高校大学生创新创业训练计划项目(编号:202212746022)。

摘　　要：以面粉为主要原料制备鲜湿面,在单因素试验基础上,以感官评分为评价指标,利用响应面法优化盐碱鲜湿面的制作工艺。结果表明:最佳工艺为食盐添加量3%(以面粉质量为基准)、食碱添加量0.16%、水的添加量46%、醒面时间30 min、压延次数12次。在此条件下制作出的鲜湿面条外观光滑,略带黄色,软硬适中,粘弹性好。Fresh wet noodles were prepared with flour as the main raw material.On the basis of single factor experiment,the sensory score and noodle breaking rate were used as evaluation indexes,and the response surface method was used to optimize the production process of saline-alkali fresh wet noodles.The results showed that the optimum process was salt addition of 3%(based on flour quality),alkali addition of 0.16%,water addition of 46%,waking time of 30 min,and pressing times of 12 times.The fresh wet noodles produced under these conditions had smooth appearance,slightly yellow,moderate hardness and good viscoelasticity.

关 键 词：盐碱鲜湿面 响应面法 制作工艺 

分 类 号：TS201[轻工技术与工程—食品科学]