天麻鲜湿面条的研制

Development of Gastrodia elata Fresh Wet Noodles

研究以面粉、德江天麻为主要原材料,进行天麻鲜湿面条的研制,分别添加天麻汁、食盐、谷朊粉和瓜尔胶研究其对天麻鲜湿面条品质的影响。试验结果表明:其影响程度大小顺序为:食盐添加量>谷朊粉添加量>瓜尔胶添加量>天麻汁添加量。最佳配方为:面粉100.0 g (基准),天麻汁添加量为35%,食盐添加量为1.5%,谷朊粉添加量为3.0%,瓜尔胶添加量为0.09%。经验证性试验验证,在该工艺条件下天麻鲜湿面感官评分为92.4,熟断率为0%,吸水率为60.67%,面汤浊度为0.205。

In this research, using wheat flour and Gastrodia elata from Dejiang as the main material to study the processing of Gastrodia elata fresh wet noodles. The influence of Gastrodia elata fresh wet noodles quality was investigated by different additive amount（Gastrodia elata juice, salt, vital gluten and guar gum）. The result showed that the degree of influence were： salt content〉vital gluten content〉guar gum content〉Gastrodia elata juice content. Finally, the optimum formula were that wheat flour 100.0 g, Gastrodia elata juice content 35%, salt content 1.5%, vital gluten content 3.0%, guar gum content 0.09%. Under these conditions, the sensory score of Gastrodia elata fresh wet noodles 92.4, the cooked broken rate 0%, water absorption 60.67%, turbidity of water in which noodles had been boiled was 0.205.