南瓜面条制作工艺的研究

A Research into Processing Techniques of Pumpkin Noodles

通过单因素试验和正交试验,对南瓜面条中南瓜粉的使用量、食用碱的使用量、水的使用量和食用盐的使用量的影响进行感官品质检验。研究结果表明:对南瓜面条感官品质影响的主要因素为南瓜粉使用量>水使用量>食用碱使用量>食用盐使用加量;南瓜面条制作工艺的最佳配方是:南瓜粉使用量为20%、食用碱使用量为0.2%、食用盐使用量为3%、水的使用量为40%。

By single factor optimization method and orthogonal test, the author carried out a sensory evaluation test on the amount of pumpkin powder, sodium carbonate, water and salt for making pumpkin noodles. The results showed that ： the scale of influence on the sensory quality of pumpkin noodles exerted by the amount of the four factors is pumpkin powder 〉 water 〉 sodium carbonate 〉 salt; and their optimum proportion in the processing formula for pumpkin noodles is as follows： pumpkin powder 20%, sodium carbonate 0.2%, salt 3% and water 40%.