藤茶面条加工工艺研究

Study on processing technology of vine tea noodles

以藤茶、面粉、谷朊粉为原材料制作藤茶面条,以藤茶面条感官评分为评价指标,通过单因素试验和正交试验,探讨不同因素对藤茶面条品质的影响。试验结果表明藤茶面条的最佳工艺条件为藤茶浸提料液比1∶22(g/mL)、藤茶浸提时间90 min、谷朊粉添加量2%、压片后醒面时间30 min。在此工艺条件下,藤茶面条感官评分为67.7。

Vine tea noodles was made by vine tea, flour and wheat gluten floor. Using vine tea noodles sensory score as the evaluation index, the influence of different factors on the vine tea noodles quality was studied. The experimental results showed that the optimum processing technology of vine tea noodles conditions were as follows： Vine tea extraction solid-liquid ratio 1 ∶ 22（g/mL）, extraction time 90 min, wheat gluten content 2%, waking time after tablet 30 min. Under these conditions, the sensory score of vine tea noodles was 67.7.