| 正交设计在空心面配方优化中的应用 |
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| 引用本文： | 许牡丹,林娟.正交设计在空心面配方优化中的应用[J].西北轻工业学院学报,2012(1):25-28. |
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| 作者姓名： | 许牡丹 林娟 |
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| 作者单位： | 陕西科技大学生命科学与工程学院 |
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| 摘 要： | 以小麦粉为原料，采用不同的面粉改良剂对空心面质量进行了改良实验，并以感官评价标准为指标，优化了各种特色空心面的配方，然后通过正交试验改良了优化配方．实验表明，常温下，加入0．2％魔芋精粉、0．3％复合磷酸盐和0．15％CSL-SSL的复合改良剂，制成的空心面品质最好，各指标均明显优于对照组，有效地改善了空心面的品质．
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| 关 键 词： | 空心面 正交试验 改良剂 |
APPLICATION OF THE ORTHOGONAL DESIGN IN THE FORMULA OPTIMIZATION OF THE EMPTY-INSIDE NOODLES |
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| XU Mu-dan,LIN Juan.APPLICATION OF THE ORTHOGONAL DESIGN IN THE FORMULA OPTIMIZATION OF THE EMPTY-INSIDE NOODLES[J].Journal of Northwest University of Light Industry,2012(1):25-28. |
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| Authors: | XU Mu-dan LIN Juan |
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| Affiliation: | (School of Life Science and Engineering,Shaanxi University of Science & Technology,Xi′an 710021,China) |
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| Abstract: | Different noodle improver together with the same flour were used to improve quality of empty-inside noodles in this study.With sensory evaluation as analysis indexes,orthogonal tests were conducted to optimize the formula of empty-inside noodles.The result showed that the optimum was 0.2% konjac glucomannan,0.3% compound phosphate,and 0.15% CSL-SSL at normal temperature of dealing with flour,each of indexes was much better than contrast group.The quality of empty-inside noodle was retained effectively. |
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| Keywords: | empty-inside noodles orthogonal test improver |
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