重庆小面品质特点及评价标准建立

对重庆小面的基本情况、售面店家,以及消费者对重庆小面的消费特点、消费偏好进行了问卷调查,得出了关于重庆小面特色评价的调查报告;同时对重庆市内自由市场或面馆出售的重庆小面、家用普通面条、兰州拉面分别进行色泽特性、蒸煮特性、赋味特性、质构特性等指标测定。结合调查结果、化学测定及仪器分析结果,参考现有的面条品质评价标准,总结出重庆小面的品质特点为:具有碱水面特有的香味和诱人亮黄色色泽;蒸煮时间较短,蒸煮吸水率和损失率较高;面条质地软和适口,易嚼断,有较好黏性但爽口不黏牙,面条吸收、附着风味物质能力强,赋味性好等。依据这些特点,在现有面条感官评价体系的基础上建立了重庆小面专属感官评价标准。

Establish the quality characteristics and evaluation criteria of Chongqing noodles

In this paper, a survey on the evaluation of the features of Chongqing''s noodle was obtained through a questionnaire survey on the characteristics of Chongqing noodles and consumers'' preferences. At the same time, Chongqing noodles, household noodles, and Lanzhou Ramen from the local free market, noodle houses were collected and tested by chemical and instrument separately. And the characteristics of Chongqing noodle were analysed and summarized by investigating the surface color, cooking, flavoring, and texture properties. The eating qualities of Chongqing noodles were concluded based on its characteristics, and referenced to the existing sensory evaluation system for noodles as: has the unique smell and attractive yellow color of the noodle with the alkaloid added, shorter cooking time and higher water absorption and loss rate of cooking, soft and palatable, taste and nonstick teeth, strong in absorbing and attaching flavor substances. Finally an exclusive sensory evaluation standard for Chongqing noodles was established.