摘要
本实验针对南瓜面条的食用品质进行相关影响因素的研究。选取南瓜粉粒度、压延次数、淀粉和食盐的添加量为影响因素,采用三因素三水平L9(34)正交试验进行分析。结果表明:淀粉添加量对南瓜面条食用品质的影响最为显著,其次为食盐添加量和压延次数,南瓜粉粒度的影响较小。
Effects of processing factors on eating quality of pumpkin noodle were studied, such as particle size of pumpkin powder, dough-stretching times, and amounts of starch and salt through orthogonal test L9（3）^4. The results showed that the amount of starch takes the most significant effect on eating quality, followed by amount of salt and dough-stretching times in turn. Particle size of pumpkin powder is not an obvious factor.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第12期320-322,共3页
Food Science
基金
北京市教育委员会科技发展计划面上项目(KM200510020004)
北京市教育委员会“农产品加工工程科技创新平台”资助项目
关键词
南瓜
面条
食用品质
pumpkin
noodle
eating quality
