南瓜铺盖面的工艺研究

Research on the Technology of Pumpkin Bedding Noodles

以高筋面粉、南瓜为原料加工制成南瓜铺盖面,分析南瓜添加量对铺盖面的感官、质构、色差及理化特性的影响。利用模糊数学、相关性分析和综合评分等方法,评价南瓜添加量对铺盖面品质的影响。结果表明,南瓜添加量越大,制成的铺盖面亮度L^*值越小、a^*和b^*值逐渐增大,即颜色越来越偏向红色和黄色;铺盖面感官、吸水率和干物质损失率随南瓜添加量的增加而先增加后减少,分别在南瓜添加量为24%、16%和20%时达到最大值。通过综合品质评价最后得出,南瓜铺盖面最佳品质时的南瓜添加量为24%。

Pumpkin bedding noodles was made from high-gluten powder,and pumpkin,and the effects of the amount of pumpkin on the sensory,texture,color difference and physical and chemical properties of the bedding noodles were analyzed.Fuzzy mathematics,correlation analysis and comprehensive score were used to evaluate the effect of pumpkin addition on the quality of bedding noodles.The results showed that the bigger the amount of pumpkin added,the smaller the brightness L^* value of the bedding noodles,the bigger the a^* and b^* value,that is,the color of the paving surface was more and more red and yellow;the sensory,water absorption rate and dry matter loss rate of the bedding noodles increased first and then with the increase of the amount of pumpkin added.The addition of pumpkin was 24%,16% and 20% respectively.Through the comprehensive quality evaluation,it is concluded that the pumpkin addition amount is 24% when the best quality of the pumpkin paving surface is obtained.