大豆膳食纤维挂面的工艺研究

为了研究大豆膳食纤维挂面的加工工艺,以面粉、大豆渣为主要原料,通过单因素和正交试验,考察了4个因素对大豆膳食纤维挂面品质特性的影响,确定了其最佳的工艺参数。最终试验结果表明,影响大豆膳食纤维挂面加工工艺的因素影响程度由大到小依次为:大豆渣>加水量>海藻酸钠>食盐;最佳的工艺参数为大豆渣10%、加水量35%、海藻酸钠0.6%、食盐3%。在此条件下制得的大豆膳食纤维挂面复水快、耐煮、口感好、品质佳。

Processing technology of soybean dietary fiber vermicelli

In order to study the soybean dietary fiber vermicelli processing technology, to flour, the main raw material for soybean residue, through the single factor and orthogonal tests, examined the four factors on the quality and characteristics of soybean dietary fiber of vermicelli, to determine its optimum process parameters. Final test results show that the influencing factors of soybean dietary fiber vermicelli processing technology descending order of impact: soybean residue>water>sodium alginate>salt; the best process parameters for the 10 percent of soybean residue, 35 percent of water, 0.6 percent of sodium alginate, 3 percent of salt. The soybean dietary fiber vermicelli rehydrate which the system results under this condition quick, bears boils, the feeling in the mouth to be good, the quality is suitable.