摘要
为改善挂面制品的营养保健功能,研发谷物加工副产物的深加工产品,将经过超声波-酸解法改性处理后的麦麸粉添加到面粉中用于制作酸改性麦麸挂面。通过单因素试验及正交试验优化确定酸改性麦麸挂面的最优配方。结果表明,在面粉100 g的基础上,酸改性麦麸粉添加量为6%(相当于面粉质量的百分比)、水添加量为56%、食盐添加量为3.5%、食碱添加量为0.4%、羧甲基纤维素钠添加量为0.4%,此条件下制得的挂面品质良好,且外观、适口性较好。
To improve the nutritional and health function of dried noodle products, the deep processed products of grain processing by-products are developed. Wheat bran powder modified by ultrasonic acid hydrolysis was added to flour to make acid modified wheat bran noodles. The optimum formula of acid modified wheat bran noodles was determined through single factor experiment and orthogonal test. The results showed that: based on 100 g flour, acid modified wheat bran was 6%(the percentage equivalent to the quality of flour),the amount of water, salt, sodium carbonate and sodium carboxymethyl cellulose was 56%, 3.5%, 0.4% and0.4%, respectively. This formula is best for the good quality, good appearance and palatability of dried noodles.
作者
冯瑾芮
王燕
姚慧慧
吴卫国
赵传文
Feng Jinrui;Wang Yan;Yao Huihui;Wu Weiguo;Zhao Chuanwen(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128;Changsha Kaixue Grain and Oil Food Co.,Ltd.,Changsha 410008)
出处
《中国农学通报》
2020年第22期116-122,共7页
Chinese Agricultural Science Bulletin
基金
长沙市科技局重大专项“米面主食产业化共性关键技术研究与产品创新”(kq1703004)
长沙市科技局资助“长沙市主食产业化工程技术研究中心项目”(kc1701046)
关键词
酸改性麦麸粉
挂面
感官
质构特性
工艺
acid modified wheat bran powder
noodle
sensory
texture characteristics
technology
