蛹虫草面条的研制及加工工艺优化

Preparation of Cordyceps Militaris Noodles and Optimization of Processing Technology of The Noodles

为实现蛹虫草的综合利用,制作出营养丰富的蛹虫草面条,对蛹虫草面条的加工工艺进行了优化。以虫草素及虫草多糖含量为指标,考察了蛹虫草、食盐、水的添加量对蛹虫草面条的品质和感观的影响。结果表明,100g面粉中,蛹虫草的添加量为5%,水的添加量为30%~34%,食盐的添加量为1%时,蛹虫草面条的品质、感官及营养价值取得平衡,且虫草素和虫草多糖的含量丰富。

In order to achieve the comprehensive utilization of Cordyceps Militaris, and the nutrient--rich Cordyceps Militaris noodles were produced, and the processing technology of Cordyceps Militaris noodles were optimized in this study. According to cordycepin and Cordyceps polysaccharide content as the indexes, the effects of the amounts of Cordyceps Militaris, salt and water on the quality and the sensory eval- uation of the noodles were investigated. The experimental results showed that in 100 g of flour, the opti- mal amounts of Cordyceps Militaris, salt and water were 5%, 1%, and 30-34%. Under these conditions, the quality, sensory and nutritional value of Cordyceps Militaris noodles were balanced, and the content of Cordyeeps polysaccharide and cordycepin was abundant.