纯绿豆面条的制作工艺研究

Production Technology of Pure Mung Bean Noodle

为得出不含小麦粉的高品质纯绿豆面条,以纯绿豆粉和谷朊粉为原料,通过改变谷朊粉含量、和面水温、微波处理时间等条件,探究这些单因素对纯绿豆面条断条率、蒸煮损失率的影响。以面条感官品质为指标,通过正交试验确定了纯绿豆面条的最佳制取工艺条件为:添加谷朊粉含量15%、和面水温30℃、微波去腥时间3 min,此法研制的纯绿豆面条既具有普通挂面的特点,又有营养保健功能。

In order to get high quality wheat flour containing pure mung bean noodles,this paper studied the pure mung bean powder and wheat gluten powder as raw material,by changing the gluten content,and surface temperature,microwave treatment time,explore the impact of these factors on breaking rate,pure mung bean noodle cooking loss rate; with the noodle the quality index,the best extraction conditions of pure mung bean noodle was determined through orthogonal experiments：adding gluten content of 15%,and the surface temperature of 30 degrees,microwave deodorization time 3min.The development of the characteristics of pure mung bean noodles with ordinary Hanging noodles,and nutrition and health function.