| 葡萄叶在面条中的应用 |
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| 引用本文： | 雷雪梅,张洁,尹念妮,贾洪锋,宋璐杉,谢倩文.葡萄叶在面条中的应用[J].食品工业,2020(4):17-21. |
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| 作者姓名： | 雷雪梅 张洁 尹念妮 贾洪锋 宋璐杉 谢倩文 |
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| 作者单位： | 四川旅游学院食品学院 |
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| 基金项目： | 四川省教育厅自然科学重点项目(17ZA0287);四川旅游学院大学生创新创业训练计划项目(201904021). |
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| 摘 要： | 以高筋面粉和葡萄叶粉为原料,采用单因素试验,测试葡萄叶面条的断条率和吸水率,同时进行感官评分,分析葡萄叶粉、水、盐、谷朊粉添加量对葡萄叶面条品质的影响。通过正交试验得出制作葡萄叶面条的最佳工艺参数。结果表明,葡萄叶面条最佳配方为:葡萄叶粉添加量4%、高筋粉添加量96%、水用量52%、盐添加量2%、谷朊粉添加量2%,在此工艺条件下葡萄叶面条断条率低,吸水率高,感官品质良好。
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| 关 键 词： | 面条 葡萄叶 断条率 感官评价 |
Application of Grape Leaves in Noodles |
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| LEI Xuemei,ZHANG Jie,YIN Nianni,JIA Hongfeng,SONG Lushan,XIE Qianwen.Application of Grape Leaves in Noodles[J].The Food Industry,2020(4):17-21. |
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| Authors: | LEI Xuemei ZHANG Jie YIN Nianni JIA Hongfeng SONG Lushan XIE Qianwen |
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| Affiliation: | (College of Food Science and Technology,Sichuan Tourism University,Chengdu 610100) |
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| Abstract: | Taking high gluten flour and grape leaf powder as raw materials,using single factor experiment,test the breaking rate and water absorption rate of grape leaf noodles.The sensory evaluation was conducted at the same time.The effects of adding amount of grape leaf powder,water,salt and gluten on the sensory quality of grape leaf noodles were analyzed.The optimum technological parameters for the production of grape leaf noodles were determined by orthogonal test with three factors and three levels.The results showed that the optimum formula of grape leaf noodles was grape leaf powder addition 4%,high gluten powder addition 96%,water dosage 52%,salt addition 2%,and gluten addition 2%.Under this process,grape leaf noodle breaking rate was low;water absorption rate was high;sensory quality was good. |
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| Keywords: | noodles grape leaves broken strip rate sensory evaluation |
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