摘要
以面条的咀嚼性为指标,通过单因素试验和响应面优化试验,确定了灰树花魔芋面条制作的最佳工艺配方为高筋面粉84.8%,灰树花粉6%,魔芋精粉7%,谷朊粉2%,食用碱0.2%,在此工艺配方条件下制作面条并对其进行评价分析,咀嚼性378.09,感官评分达84.96。
To optimize the formula of the Grifola frondosa konjac noodles by single factor test and response surface with the noodle chewiness as the main evaluation index. Determining the optimal process parameters are as follows： bread flour 84.8%, Grifola frondosa 6%, konjac flour 7%, paddy power 2%, edible alkali 0.2%, making noodles and evaluation under the conditions of this process, chewiness 378.09, the sensory evaluation score is 84.96.
出处
《农产品加工（下）》
2016年第3期32-35,38,共5页
Farm Products Processing
基金
福建省重大科技专项(2014NZ0002-1)
福建农林大学青年教师A类人才科研启动基金项目(KXML2012A)
关键词
灰树花
魔芋精粉
面条
咀嚼性
响应面
配方优化
Grifola frondosa
konjac powder
noodles
chewiness
response surface
formula optimization
