芋头小米面条加工参数的优化

The Optimization of Machining Parameters of Taro Millet Noodles

利用正交试验和方差分析,对芋头小米面条的工艺参数优化。试验结果表明,芋头粉、小米的添加量对面条品质的影响很大,添加量均为5%时,混合粉的糊化特性较好,峰值黏度为112.22 RVU,谷值黏度为82.06 RVU,硬度均在120 g^135 g之间,面条的感官品质较好,面条的蒸煮损失率均在4%以下。正交试验及方差分析确定,芋头粉和小米粉的添加量均为5%,加水量为39%;和面时间为12 min,在此条件下制成的面条,感官性状和蒸煮品质均呈现良好状态。

The optimization of process parameters of taro millet noodles was determined by the orthogonal ex-periment and variance analysis. The results showed that the amount of taro flour and millet flour had a great im-pact on noodle quality. When the adding amount was 5%, the gelatinization properties of mixed powder was better, and peak viscosity was 112.22 RVU, valley viscosity value was 82.06 RVU, hardness was 120 g-135 g. Sensory quality of taro millet noodles was good and the cooking loss rate of noodles was controlled below 4%. The orthogonal experiment and variance analysis showed that when the proportion of taro flour as well as millet flour was 5%proportion, and the addition mount of water was 39%, and mixing time of 12 min, sensory prop-erties and cooking quality of noodles showed good state.