陈皮生姜意大利面的研制及优化设计

The Development of the Orange Peel Ginger Hanging Noodles

本文以杜伦粉、高筋小麦粉为主要原料,以陈皮粉、生姜粉、水、食用碱和食盐为辅料,对陈皮生姜意大利面进行了研制。通过实验得出了陈皮生姜意大利面的最佳工艺配比,即小麦粉、陈皮粉和生姜粉的比例为95∶2.5∶2.5,食用碱、食盐、水的添加量分别占小麦粉、陈皮粉和生姜粉总量的0.2%、3%、42%。

In this paper, Durum powder and high-gluten wheat flour were used as the main raw materials, and dried tangerine peel and ginger were prepared with dried tangerine peel powder, ginger powder, water, edible alkali and salt. The best process ratio of dried tangerine peel and ginger powder was obtained by experiment. The ratio of wheat flour, dried tangerine peel and ginger powder was 95 ∶ 2.5 ∶ 2.5. The proportion of edible alkali accounts, salt, water of the total amount of gluten wheat flour, dried tangerine peel powder and ginger powder were 0.2%, 3%, 42%.