营养玉米鲜湿面的研制

Preparation of Nutritious Fresh Corn Noodles

小麦粉中添加玉米粉可以强化面条的营养成分,丰富面条的花色品种,满足人们对面条营养保健的需求,因此,以玉米粉和小麦粉为主要原料,采用单因素试验和正交试验相结合的方法,研究了玉米鲜湿面的制作工艺,并对混合粉制作的面条进行了品质评价和显微观察。结果表明,最佳配方为:面粉90%,玉米粉10%,水为32%,食盐添加量为2.0%。以此配方制作的面条感官评分为86.7,蒸煮损失13.34%,断条率为0。

The corn flour and wheat flour as the main raw materials, evaluate the quality of noodles which of corn flour and wheat flour. The processing technology for preparing fiber-rich corn vermicelli was optimized by single factor and orthogonal experiments, and microstructure also used. The results indicated that best recipe is that flour 90%, corn flour 10%, water 32% and salt 2.0%. The sensory score, cooking loss, and broken rate are 86.7, 13.34%, and 0, respectively.