摘要
为生产富含天然色素的高纤面条,采用单因素和正交试验方法,对紫粒小麦麸皮高纤面条的加工工艺进行了优化。结果表明:最佳工艺为超微麸皮5%、食盐0.5%、复合磷酸盐0.6%、L-抗坏血酸0.025%、瓜尔豆胶0.2%。在此工艺条件下,产品的断条率为0,烹煮损失率5.5%,与普通面条在蛋白含量和粗纤维含量上分别提高了63.3%和116.6%,淀粉含量降低了23.6%。
With single factor and orthogonal test design, adding the super-fine bran into noodles, the processing technology of bran noodles was optimized to produce high-fiber purple wheat noodles rich in natural pigments. The results showed that the optimal formula is superfine grinding bran 5 %, salt 0.5 %, compound phosphate 0. 6%, L-ascorbic acid 0. 025%, guar gum 0. 2%. The strip-breaking rate of the noodles is 0, cooking loss rate is 5. 5%,in which contents of protein and crude fiber was increased by 63.3%and 116.6% compared with ordinary noodles, while 23.6% lower in starch content.
出处
《贵州农业科学》
CAS
北大核心
2012年第9期205-208,共4页
Guizhou Agricultural Sciences
基金
贵州省科技厅星火计划项目"贵紫4号特优小麦产业化技术开发"(2010-5070)
六盘水市科技局农业攻关项目"贵紫4号特优小麦系列食品产业化开发"(52020-2010-07-01)
关键词
紫粒小麦
超微麸皮
面条
工艺优化
purple wheat
super-fine bran
noodles
process optimization
