茱萸面条制作研究

Making of noodle with Fructus corui flour

以茱萸粉、小麦粉、食盐为原料开发新型面条,选取茱萸粉添加量、食盐添加量、水添加量为影响因子,面条拉伸性作为指标,采用响应面试验设计构建数学模型,进行响应面分析。结果表明:影响面条拉伸性因素的主次顺序为:食盐>水>茱萸粉,茱萸面条的最优配方为每50g面粉中茱萸粉添加量为1.49g,食盐添加量为0.71g,水的添加量为17.89g,在此条件下,茱萸面条的最大硬度做功值为1.392J,产品无论韧性还是口感都较为满意。

In order to develop a new kind of noodle, dogwood flour was mixed with wheat flour and salt. Taking the amount of dogwood flour, salt and water as influential factors, and the tensile properties of noodle as quality index, the response surface methodology was assumed for experiment design and parameter optimization. The results showed that the influence of the parameters on the tensile properties of noodles follows the order： salt 〉 water 〉 dogwood powder. The optimal formula of ingredients was obtained as 1.49 g of dogwood powder, 0.71g of salt and 17.89 g of water based on 50 g of wheat flour and a maximum hardness of work value of dogwood noodle was 1. 392 with satisfied toughness and taste.