摘要
为了提高挂面的营养功能和风味品质,研制马铃薯燕麦全谷物营养挂面。采用单因素试验、正交试验及感官品质分析方法,考察马铃薯全粉、燕麦粉、食盐及西红柿汁的添加量对挂面感官品质的影响。结果表明,马铃薯燕麦全谷物营养挂面的最佳配方为:马铃薯粉添加量33.3%,燕麦粉添加量13.3%,食盐添加量2.0%,西红柿汁添加量3.3%。
In order to improve the nutritional function and flavor quality of noodle,the whole grain noodle of potato oat was developed.The effects of total potato flour,oatmeal flour,salt and tomato juice on sensory quality of noodle were investigated by single factor test,orthogonal test and sensory quality analysis.The results showed that the optimum formula of potato oatmeal whole grain nutrient noodle was potato powder added 33.3%,oat powder added 13.3%,salt added 2.0%,and tomato juice added 3.3%.
作者
韩远勤
涂向辉
李楠
雷景翔
朱晶
HAN Yuanqin;TU Xianghui;LI Nan;LEI Jingxiang;ZHU Jing(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China)
出处
《农业科技与装备》
2020年第3期36-38,42,共4页
Agricultural Science & Technology and Equipment
基金
沈阳师范大学2019校级大学生科研项目(L(B)2019273)。
关键词
挂面
马铃薯
燕麦
配方
优化
noodle
potato
oat
formula
optimization
