摘要
选择荞麦粉为辅料,以挂面的咀嚼度为指标,研究荞麦粉和食品添加剂对挂面品质的影响。在单因素研究的基础上,通过正交试验和二次旋转分析,建立数学回归方程,确定荞麦挂面的的最佳工艺和配方。结果表明,荞麦挂面的最优配方为荞麦粉质量分数19%,CMC-Na 0.3%,六偏磷酸钠0.08%,在此条件下质构仪得出的挂面咀嚼度值为196.518。
This paper chooses buckwheat flour as raw material,the chewiness of noodles as norm to study the effect of buckwheat flour on the quality of noodles.By orthogonal experiment and rotatable design on the basis of single factors, regression models are established to get the best formulation and technology of buckwheat noodles.The results indicate that the best formulation technology is buckwheat flour at 19%,CMC-Na at 0.3% and sodium hexametaphosphate at 0.08%,on these conditions,the chewiness value of noodles is 196.518.
出处
《农产品加工（下）》
2012年第4期27-32,共6页
Farm Products Processing
基金
教育部留学回国人员基金(2011-508)
安徽省高校自然基金(KJ20081317ZC)
关键词
荞麦粉
挂面
品质
二次正交旋转
最佳配方
buckwheat flour
noodles
quality
orthogonal rotation
best formulation
