摘要
研究采用豌豆粉和小麦粉为主要原料,选取豌豆粉比例、加水量、谷朊粉添加量和β-环状糊精添加量4个因素,以蒸煮品质、质构品质和感官品质作为考察指标,进行单因素和正交试验,确定豌豆面条最佳工艺条件。结果表明,豌豆粉比例55%、加水量48%、谷朊粉添加量3%、β-环状糊精添加量0.25%为豌豆面条的最佳工艺条件。在此条件下,豌豆面条的蒸煮损失率为0.077%,面条吸水率为137%,感官评分为81分。
To optimize the processing technology of pea noodles, using pea powder andwheat flour as main raw materials, four factors were selected, such as the proportion of pea flour, the amount of water added, the addition of gluten and β-cyclodextrin. The optimum technological condition of pea noodles was determined by single factor and orthogonal test, with cooking quality, texture quality and sensory quality as the index of investigation. The results indicated the optimum condition for the processing technology of pea noodles was as follows： proportion of pea flour 55%, water 48%, amount of gluten 3%, and β-cyclodextrin 0.25%. Under this condition, the cooking loss rate, water absorption rate and the sensory score of pea noodles were 0.077%, 137% and 81, respectively.
作者
张美莉
卢宇
徐烨
ZHANG Meili;LU Yu;XU Ye(College of Food Science and Engineering,Inner Mongolia Agricultural University（Huhhot 010018)
出处
《食品工业》
CAS
北大核心
2018年第9期23-28,共6页
The Food Industry
基金
国家重点研发计划"传统杂粮加工关键新技术装备研究及示范"(2017YFD0401205)
内蒙古草原英才工程高层次人才培养(CYYC6025)
2017内蒙古自治区科技创新引导奖励资金项目
