发酵拉制面条发酵工艺及品质研究

STUDY ON FERMENTATION TECHNOLOGY AND QUALITY OF FERMENTED HAND-PULLED NOODLES

以酵母为发酵剂,研究发酵条件对面团拉伸性质、面条感官品质与蒸煮品质的影响,并用正交试验设计优化了最佳发酵工艺条件。结果表明:酵母添加量、加盐量和醒发时间均对面团拉伸性质和面条品质有较显著影响。最佳发酵工艺条件为:加盐量为3.5%,酵母添加量为0.20%,醒发时间为240 min,在该条件下制成的面条的总评分最高,为81.25分。该条件下所得到的发酵拉制面条延伸性好,符合人们对于拉制面条的要求。

As a traditional noodle category in our country,fermented hand-pulled noodles are popular with consumers with their special texture and flavor characteristics.With yeast as starter cultures,the effects of fermentation conditions on the tensile properties of dough and the quality of noodles(sensory quality,cooking quality)and the production process of fermented hand-pulled noodles were studied,and the best fermentation condition was optimized by using orthogonal experimental design.The results showed that the yeast amount,salt amount and the fermentation time had a significant effect on the tensile properties of the dough and the quality of noodles.The best fermentation condition was adding 3.5%salt and 0.20% yeast to the dough and fermenting for 240min.Under this fermentation condition,the noodles got the highest sensory score of81.25.The fermented hand-pulled noodles obtained in this condition were not only good in extension properties,but also more nutritious and delicious,which was in line with the high pursuit of food nowadays.