什锦羊肉方便面的研制

Development of assorted and mutton instant noodles

研究了什锦羊肉方便面的加工工艺,通过感官特性、单因素实验及正交试验的综合评定,确定了什锦羊肉方便面的最佳配方:精致面粉的质量为150g,羊肉质量为100g,复合添加剂量为1.5%,什锦(胡萝卜∶小白菜∶红椒=2∶2∶1)质量为17%。用30℃的温水加水量为20%混合,搅拌25min,经复合、压延、蒸煮,用棕榈油油炸20s,所制得的什锦羊肉方便面品质最佳。

Processing technology of assorted and mutton instant noodles was studied. The optimum formula of assorted and mutton instant noodles was determined through comprehensive evaluation of sensory characteristics, single factor experiment and orthogonal experiment and it was as follows： the weight of fine flour was 150 g, and the weight of mutton was 100 g, and the was 1.5% , and the weight of assorted （ carrot： pakchoi： cayenne peppers were mixed with warm water of 30℃ and the water addition was 20%, and and they were treated by combining, calendaring and cooking, and it was and the quality of the prepared assorted and mutton instant noodles was the amount of compound additive = 2： 2：1 ） was 17%. They they were stirred for 25 min, fried with palm oil for 20 s, best.