摘要
以甘草大枣汤及中筋面粉为原料,选取甘草大枣汤、谷朊粉、食用盐、黄原胶、大枣粉、海藻酸钠添加量为因素,在单因素试验基础上设计正交试验,以面条的感官评分、蒸煮损失、断条率作为参考指标,分析各个因素对面条品质的影响。结果显示:甘草大枣面条的最佳工艺配方为以中筋面粉质量为基准,甘草大枣汤32%、谷朊粉3%、食用盐1%、黄原胶0.30%、海藻酸钠0.3%、大枣粉6%。
With licorice jujube soup and medium gluten flour as raw materials,the addition of licorice jujube soup,gluten powder,edible salt,xanthan gum,jujube powder and sodium alginate as factors,the orthogonal test was designed on the basis of single factor test,and the sensory score,cooking loss and breaking rate of noodles were used as reference indexes to analyze the influence of various factors on the quality of noodles.The results showed that the best technological formula of licorice jujube noodles was based on the mass of medium gluten flour,licorice jujube soup 32%,gluten 3%,edible salt 1%,xanthan gum 0.30%,sodium alginate 0.3%,jujube powder 6%.
作者
孙婕
王梦磊
尹国友
侯叔鑫
SUN Jie;WANG Meng-lei;YIN Guo-you;HOU Shu-xin(Henan University of Urban Construction,Pingdingshan 467036,Henan,China)
出处
《粮食与油脂》
北大核心
2022年第7期130-135,共6页
Cereals & Oils
基金
平顶山市科技创新杰出人才计划项目(2017010(10.4))。
关键词
甘草
大枣
微观结构
正交试验
大枣粉
licorice
jujube
microstructure
orthogonal experiment
jujube powder
