摘要
从香菇中提取香菇多糖,制作香菇多糖面条。研究了香菇多糖添加比例对面条品质的影响,测试了香菇多糖面条的蒸煮品质、质构特性和感官特性等。结果表明,最佳工艺条件为香菇多糖添加量0.5%,添加香菇多糖的面条质构特性、感官品质均得到提高。
Lentinan was extracted from Lentinus edodes and added into the flour to make noodles.The effects of lentinan content on the quality of noodles were studied,such as cooking quality,texture parameters and sensory characteristics of lentinan noodles.The results indicated that the optimum technological condition was adding 0.5%lentinan in noodles,which can not only improve the texture parameters of noodles,but also enhance the sensory characteristics of noodles.
作者
陈煜
龚号迪
赵贝贝
陈志成
CHEN Yu;GONG Hao-di;ZHAO Bei-bei;CHEN Zhi-cheng(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,Henan,China;Nantong Food and Drug Supervisition and Inspection Center,Nantong 226006,Jiangsu,China)
出处
《粮食与油脂》
北大核心
2019年第12期34-37,共4页
Cereals & Oils
基金
河南省科技厅自然科学项目（162102310408）
河南省高等学校重点科研项目（19B550001)
关键词
面条
香菇多糖
质构
感官
noodle
lentinan
texture test
sensory evaluation
