| 添加蚕蛹蛋白对非油炸方便面生产工艺和品质的影响 |
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| 引用本文： | 李小平,周晓倩,杨晓霁,郑战伟,向春娇.添加蚕蛹蛋白对非油炸方便面生产工艺和品质的影响[J].食品工业科技,2011(12):377-381. |
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| 作者姓名： | 李小平 周晓倩 杨晓霁 郑战伟 向春娇 |
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| 作者单位： | 1. 陕西师范大学食品工程与营养科学学院,陕西西安,710062
2. 西安市爱菊粮油工业集团有限公司,陕西西安,710015 |
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| 基金项目： | 陕西师范大学勤助科研创新基金(QZZD10052); 陕西省农业攻关项目(2008K01-13) |
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| 摘 要： | 研究了添加蚕蛹蛋白对非油炸方便面生产工艺和品质的影响,通过单因素和正交实验探讨了蚕蛹蛋白添加量、加水量和蒸面时间对方便面面饼的影响,以感官评定和质构特性作为方便面面饼的品质评价指标,并分析了两类评价指标之间的相关性。实验结果表明,质构特性中的硬度、粘附性、拉断力和拉伸长度与感官评分之间具有显著的相关性,经两类品质指标的综合评价,得出非油炸蚕蛹蛋白方便面的最佳工艺条件为：蚕蛹蛋白添加量3%,加水量35%,蒸面时间7min。
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| 关 键 词： | 蚕蛹蛋白 非油炸方便面 感官评价 质构分析 |
Effect of silkworm protein on the technology and quality of non-fried instant noodles |
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| LI Xiao-ping,ZHOU Xiao-qian,YANG Xiao-ji,ZHENG Zhan-wei,XIANG Chun-jiao.Effect of silkworm protein on the technology and quality of non-fried instant noodles[J].Science and Technology of Food Industry,2011(12):377-381. |
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| Authors: | LI Xiao-ping ZHOU Xiao-qian YANG Xiao-ji ZHENG Zhan-wei XIANG Chun-jiao |
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| Affiliation: | LI Xiao-ping1,ZHOU Xiao-qian1,YANG Xiao-ji2,ZHENG Zhan-wei1,XIANG Chun-jiao1 |
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| Abstract: | The effects of adding silkworm protein on the processing technology and quality of non-fried instant noodles were investigated. The single-factor experiment and orthogonal experiment were adopted to study the effect of such factor as the ratio of the silkworm protein to the dough, ratio of water to the dough, cooking time on the quality of instant noodles. The quality of instant noodles was estimated by texture analysis and sensory evaluation, and the correlations between instrumental results and sensory sc... |
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| Keywords: | silkworm protein non-fried instant noodles sensory evaluation texture analysis |
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