摘要
以豆粕为主要原料与玉米粉和绿豆粉混合,利用挤压膨化技术制成高蛋白营养膨化粉添加到面粉中,通过单因素实验和正交实验,研究了膨化粉、食盐及水的添加量对面条感官品质的影响。结果显示,产品的最佳配方为:面粉80%、膨化粉20%、水43%、食盐1.25%。在此工艺条件下,产品蒸煮损失率为6.3%,熟断条率在7.5%以内。
With the main ingredient of soybean meal, corn and mung, a high-protein and nutritive powder by extrusion technology was added into flour.The effects of puffed powder, salt and water on the quantity of noodle were studied by single factor and orthogonal test design.The results showed that the optimal formula was：flour 80% ,puffed powder 20%, water 43%, salt 1.25%.The strip- breaking rate of the noodles was within 7.5%, and cooking loss rate was 6.3% under these conditions.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第4期302-304,307,共4页
Science and Technology of Food Industry
关键词
膨化粉
面条
加工工艺
puffed powder
noodle
processing technology
