Processing optimization and quality research of green wheat noodles
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摘要: 为了丰富面条种类及提高其营养价值,以青麦仁全粉和面粉混合制作青麦仁面条,研究了青麦仁全粉、水分、食盐和食品改良剂添加量对青麦仁面条品质的影响,在单因素实验的基础上,以面条蒸煮品质及感官评分为评价指标,采用正交实验优化青麦仁面条的加工工艺。结果表明,三种食品改良剂的使用均可改善面条的蒸煮品质,其中瓜尔豆胶的效果最好;当青麦仁粉的添加量为20%,加水量为50%,食盐添加量为0.3%,瓜尔豆胶的添加量为0.6%时,青麦仁面条感官评分达87.3分,断条率0.00%,吸水率89.59%,吸光度0.186,硬度5.23 N,粘性2.86 N,弹性0.270,最大拉伸力22.14 g,蛋白质含量12.56%,碳水化合物含量67.5%,脂肪含量1.46%,膳食纤维含量5.38%,面条的品质特性最佳。Abstract: To enrich species of noodles and improve its nutritional value, green wheat flour and plain flour were mixed to make green wheat noodles.The effects of different green wheat whole flour addition, water addition, salt addition and food additives on the quality of green wheat noodles were evaluated.On the basis of the single factor experiment, the cooking quality and sensory evaluation of noodles as the evaluation index, the orthogonal test was performed for optimizing the manufacture processing of noodles.The result indicated that the addition of the three food additives mentioned above could improve the cooking quality of noodles, and the effect of guar gum was the most significant.When meeting the following conditions: green wheat flour of 20%, water of 50%, salt of 0.3%, guar gum of 0.6%, the green wheatnoodles had the best quality. And the test results were as follows: sensory score was 87.3, the rate of broken bar was 0.00%, the water absorption was 89.59%, absorbance was 0.186, the hardness was 5.23 N, the viscidity was 2.86 N, the elasticity was 0.270, the largest tensile force was 22.14 g, protein content was12.56%, the carbohydrate content was 67.5%, the fat content was 1.46%, dietary fiber contents was 5.38%, and the obtained green wheatnoodles showed better quality than other samples.
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Keywords:
- green wheat noodles /
- processing technology /
- additives /
- quality
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