挤压红稗营养面条的加工工艺研究

Quality improvement of nutrition noodle with Baccage sedge by twin-screw extrusion

针对红稗面条的食用品质进行相关影响因素的研究。选取红稗粉添加量、食盐添加量、海藻酸钠添加量和鸡蛋的添加量为影响因素,采用4因素3水平L9(34)正交试验进行分析。红稗面条的优化工艺配方为面粉用量80%、红稗添加量20%、食盐添加量2%、海藻酸钠添加量为0.2%和鸡蛋添加量4%。结果表明,在面粉中添加一定量的膨化红稗粉,面条的色泽、表面状况、韧性、光滑性、适口性等感官特性都有改善。

Effects of processing factors on eating quality of Baccage sedge noodle were studied, such as Baccage sedge content, salt content, sodium alginate content and eggs through orthogonal test L 9（34）. The optimum conditions for noodle with the highest sensory quality were the amount of flour 80%, Baccage sedge powder 20%, salt 2%, sodium alginate 0.2%, eggs 4%. The results show that the luster, surface appearance toughness, smooth, palatability of noodles increase when adding the right amount of Baccage sedge to flour.