| 苦荞皮粉-小麦粉面条配方优化 |
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| 引用本文： | 吴韬,伍小宇,袁旭,张萍,刘玉淑,车振明,周文化,李伟丽.苦荞皮粉-小麦粉面条配方优化[J].食品工业科技,2018,39(20):194-199. |
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| 作者姓名： | 吴韬 伍小宇 袁旭 张萍 刘玉淑 车振明 周文化 李伟丽 |
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| 作者单位： | 1. 西华大学食品与生物工程学院粮油工程与食品安全重点实验室, 四川成都 610039;2. 四川环太生物科技有限责任公司, 四川成都 610039;3. 中南林业科技大学, 特医食品加工湖南省重点实验室, 湖南长沙 410004 |
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| 基金项目： | 四川省教育厅重点项目(18ZA0456)西华大学重点科研基金(Z1620515,Z1620516)szjj2017-029)教育部春晖计划(Z2017061,Z2017092)四川省部级学科平台开放课题(szjj2017-112,szjj2016-025湖南省科技创新平台与人才计划(2017TP1021kc1704007)。 |
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| 摘 要： | 为优化一种苦荞皮粉-小麦粉杂粮面条配方,尤其针对苦荞皮粉的面团面筋形成率低,面条煮制易断裂,色泽晦暗、口感差等问题,试验以苦荞皮粉和小麦粉为主要原料,将混合粉制作的面条烹调损失率作为响应值,通过单因素实验和正交优化试验,明确苦荞皮粉添加比例、加水量、食盐和羟甲基纤维素(CMC)四个主要因素对苦荞皮粉面条煮制品质的影响。结果表明,当皮粉添加比例为5%,加水量为55%,食盐量为2.50%,CMC添加量为0.32%时,验证试验显示烹调损失率为3.73%。苦荞皮粉面条可作为日常膳食产品达到调节营养目的。
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| 关 键 词： | 苦荞皮粉 面条 工艺优化 煮制品质 |
| 收稿时间： | 2017-11-30 |
Formulation Optimization for the Tartary Buckwheat-Wheat Mixed Flour Noodles |
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| WU Tao,WU Xiao-yu,YUAN Xu,ZHANG Ping,LIU Yu-shu,CHE Zhen-ming,ZHOU Wen-hua,LI Wei-li.Formulation Optimization for the Tartary Buckwheat-Wheat Mixed Flour Noodles[J].Science and Technology of Food Industry,2018,39(20):194-199. |
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| Authors: | WU Tao WU Xiao-yu YUAN Xu ZHANG Ping LIU Yu-shu CHE Zhen-ming ZHOU Wen-hua LI Wei-li |
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| Affiliation: | 1. College of Food and Biological Engineering, Key Laboratory of Grain and Oil Engineering&Food Security, Xihua University, Chengdu 610039, China;2. Sichuan Huantai biotechnology Co., Ltd., Chengdu 610039, China;3. Hunan Key Laboratory of Processed Food For Special Medical Purpose, Changsha 410004, China |
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| Abstract: | Aimed to develop a Tartary buckwheat-flour noodles, particularly to solve the primary problem of Tartary buckwheat flour such as low wheat gluten, high broken bar, matted color and poor taste, in the present study, the Tartary buckwheat hide powder and wheat flour were used as the main material, the cooking loss rate was used as the response to investigate the addition ratio of Tartary buckwheat hide powder, water, salt and CMC on the cooking quality of buckwheat noodles.The results showed that when the ratio of Tartary buckwheat was 5%, the amount of water was 55%, the content of salt was 2.50% and the amount of CMC was 0.32%, the proof test confirmed that the cooking loss rate was 3.73%.The Tartary buckwheat noodle could be the daily diet products to adjust nutrition. |
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