摘要
以面粉为主要原料,添加一定比例高粱粉、绿豆粉、芸豆粉、黑米粉制作杂粮刀削面,并通过添加谷朊粉、单甘酯、魔芋胶改善其品质。对混合粉面团、杂粮刀削面进行粉质拉伸、质构特性等的测定及感官评定来研究杂粮刀削面综合品质,并通过正交试验确定最佳工艺配方。结果表明,杂粮刀削面最佳配比为杂粮粉24%、面粉76%,其它辅料与总粉质量比为水分43%、谷朊粉7.5%、魔芋胶0.3%和单甘酯0.2%。成品色泽深紫色、食用方便、感官性状良好。
In this study, the wheat flour is used as the main raw material to make sliced noodles of mixed flour with adding a certain proportion of sorghum flour, mung bean flour, kidney flour, and black rice flour. At the same time, the wheat gluten powder, konjac glucomannan( KGM) and monostearin are added to improve its quality. The dough of the mixed flour and sliced noodles of mixed flour are used to evaluate the comprehensive quality of the sliced noodles through the determintion of the property of farinograph, extensograph, texture and sensory evaluation, and the optimum formula is determined by orthogonal test. The results show that the ultimate optimal proportions are 24% mixed flour, 76% wheat flour, the mass ratio of excipients to total powder are: 43%water, 7% gluten, 0.3% KGM and 0.2% monostearin. The finished sliced noodles are deep purple, and they are easy to cook and taste good.
作者
赵安娜
焦婷婷
时文芳
ZHAO Anna;JIAO Tingting;SHI Wenfang(Food Engineering of Luohe Food Vocation College,Luohe Henan 462000,China)
出处
《粮食加工》
2020年第4期24-28,共5页
Grain Processing
关键词
杂粮
刀削面
品质
质构特性
the mixed flour
sliced noodles
quality
