香菇、平菇酶解渣添加对面条品质的影响

The Influences of Added Lentinus Edodes Residues and Oyster Mushroom Residues Respectively on Processing Characteristics and Quality of Noodles Preparation

研究了将香菇、平菇酶解渣分别添加到面条中对其加工特性与品质的影响。结果表明:酶解渣的添加对面团的形成时间、稳定时间、吸水率、拉伸阻力、延伸度等均产生了影响,导致了一定程度上加工特性的下降,但未明显影响到面条的口感,且面条具有香菇、平菇特有的香气,同时有效增加了面条中膳食纤维的含量。

In this paper ,the influences of added Lentinus edodes residues and oyster mushroom residues respectively on processing characteristics and quality of noodles preparation were researched.The result shows that dough development time, dough stability time, water absorption, tension resistance, extension ability were all affected when 10 % lentinus edodes residues or oyster mushroom residues were added respectively.As a result , Processibility decline to a certain extent, While the taste and texture were not affected obviously.Lentinus edodes noodle and oyster mushroom noodle with special flavor of lentinus edodes and oyster mushroom were made.meanwhile , The addition of residues increase tne dietary fibre content of noodle effectively.