螺旋藻方便面片制备工艺优化  

Optimization of preparation process of spirulina instant noodle slices

作　　者：陈慧桢 吕莹果[1,2] 陈洁 李雪琴[1,2] CHEN Hui-zhen;LYU Ying-guo;CHEN Jie;LI Xue-qin(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China;Henan Province Wheat-flour Staple Food Engineering Technology Research Center,Zhengzhou 450001,Henan,China;Food Laboratory of Zhongyuan,Luohe 462000,Henan,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南省面制主食工程技术研究中心,河南郑州450001 [3]中原食品实验室,河南漯河462000

出　　处：《粮食与油脂》2024年第11期135-142,162,共9页Cereals & Oils

基　　金：河南省重点研发专项(221111112000)。

摘　　要：以螺旋藻粉、小麦粉为主要原料制作方便面片。以感官评分为考察指标,确定螺旋藻粉适宜添加量;以加水量、加盐量、熟化时间及蒸面时间为考察因素,在单因素试验的基础上,通过正交试验优化螺旋藻方便面片的制备工艺。结果表明:最佳工艺条件是以小麦粉质量为基准,螺旋藻粉添加量3%、加水量38%、加盐量1%、熟化时间20 min、蒸面时间6 min。在此工艺条件下制成的螺旋藻方便面片品质较好,感官评分为86.43±0.49,冲泡损失率为5.61%±0.02%,产品色泽翠绿,弹滑爽口,具有独特的螺旋藻清香。相比于小麦粉方便面片,螺旋藻方便面片复水时间更短、冲泡损失率更低,质构特性有所提高。Using spirulina powder and wheat flour as the main raw materials,instant noodle slices were prepared.Taking sensory score as the index,the appropriate addition amount of spirulina powder was determined.Taking water amount,salt amount,ripening time and steaming time as factors,the preparation process of spirulina instant noodle slices was optimized by orthogonal test on the basis of single factor experiment.The results showed that the optimal processing conditions were based on the mass of wheat flour,adding 3%spirulina powder,38%water,1%salt,ripening time 20 min,and steaming time 6 min.The instant spirulina noodles slices prepared under the process had good quality,with the sensory score of 86.43±0.49,and the soaking loss of 5.61%±0.02%.The spirulina instant noodle slices had bright green color,smooth and refreshing mouthfeel,and a unique spirulina aroma.Compared with wheat flour instant noodle slices,the spirulina instant noodle slices had shorter rehydration time,lower soaking loss rate,and improved textural properties.

关 键 词：螺旋藻 方便面片 制备工艺 正交试验 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]