燕麦挂面生产工艺优化研究

Optimization of oat vermicelli processing

以燕麦粉和小麦粉为原料,以燕麦挂面的断条率及感官评价为指标,采用单因素和正交优化试验确定燕麦挂面的制作工艺。研究结果表明:燕麦挂面制备过程中,燕麦粉质量分数为8%,加水量为32%,海藻酸钠质量分数为0.2%时,制备的燕麦挂面感官品质最佳。

Using the oat flour and wheat flour as raw materials,the production process of oat vermicelli was optimized by the single factor test and orthogonal experiment with the breaking rate and sensory evaluation as indicators.The results showed that:in the process of oat vermicelli preparation,the amount of oat flour was 8%,the addition amount of water was 32%,and the amount of sodium alginate was 2%.