姜汁挂面加工工艺优化

Optimization of Ginger Noodle Process

以面粉为原材料,以姜汁、食盐、谷朊粉等为辅料制备姜汁挂面。以小麦粉质量为基准,按一定质量比加入辅料。正交试验得出姜汁挂面的最佳工艺参数为:姜水比为1 g:6 mL,姜汁添加量为32%,食盐添加量为1.6%,谷朊粉添加量为3%。经验证性试验验证,在该最优条件下其感官评分为90.24,平均煮断率0%,平均吸水率60.18%。

Ginger noodles are prepared with flour as raw material and ginger juice,salt,gluten flour,etc., as aux-iliary materials.According to the quality of wheat flour as the benchmark, according to a certain quality ratio to add supplementary materials.The orthogonal test showed that the best process parameters for ginger noodles were:ginger water ratio of 1:6(g/mL),ginger juice addition amount was 32%,table salt addition amount was 1.6%,and gluten flour addition amount was 3%. The verification test verified that under the optimal conditions,the average sensory quality score was 90.24,the average boiling-off rate was 0%,and the average water absorption rate was 60.18%.