小米豇豆营养挂面的研制

为丰富小米食品的种类,开拓小米消费的新途径,以小米粉为主要原料,通过添加谷朊粉、豇豆粉、食盐、食碱制作了小米豇豆营养挂面。以落杆率、蒸煮损失率、熟断条率、感官评价为考核指标,研究了谷朊粉、豇豆粉、食盐、食碱的添加量对面条品质的影响,通过单因素和正交实验,得到最佳的工艺配方:小米粉79%、谷朊粉14%、豇豆粉7%、食盐为混合粉质量的2%、食碱为混合粉质量的0.3%。所得挂面的落杆率为5.4%,熟断条率为2%,蒸煮损失率为8.6%,感官评分为90.4,综合得分为92.86。 

Research of nutritious foxtail millet-cowpea vermicelli

In order to enrich millet food and exploit a new way of millet consumption, the foxtail millet-cowpea vermicelli was made by adding gluten flour, cowpea flour, salt, sodium carbonate into the foxtail millet flour. Effects of addition of gluten flour, cowpea flour, salt and sodium carbonate was studied.By the single factor and orthogonal experiments, the optimal formula was:foxtail millet flour 79%, gluten flour 14%, cowpea flour 7%, salt 2% (to mixed flour) and sodium carbonate 0.3% (to mixed flour) . Evaluation indexes of the vermicelli were: falling rate 5.4%, strip-breaking rate 2%, cooking lose rate 8.6%, sensory score 90.4 and comprehensive score 92.86.