玫瑰花红枣挂面加工工艺及品质研究

Study on processing technology and quality evaluation of rose and jujube noodles

以面粉为主要原料,添加玫瑰花粉和枣泥制备玫瑰花红枣挂面。通过单因素和正交试验,研究了玫瑰花粉、枣泥、谷朊粉添加量对面条品质的影响。结果表明:玫瑰花红枣挂面的最优配方为玫瑰花粉添加量2%、枣泥添加量5%、谷朊粉添加量3%。在此条件下制备的挂面断条率低、烹煮损失率低,呈棕红色、色泽均匀、表面光滑,口感协调、筋道有弹性,感官评价、烹煮特性、营养价值均高于普通面条。

Using flour as the main raw material, rose pollen and jujube puree were added to prepare the rose and jujube noodles. Effects of rose pollen addition, jujube addition, wheat gluten addition were studied by single factor test and orthogonal test. The results showed that the optimal formula was as follows: rose pollen addition 2 %, jujube addition 5 %, vital wheat gluten addition 3 %.The rose and jujube noodles according to the optimal formula had lower broken rate and cooking loss rate, uniform brown red colour and smooth surface;which were tasted coordinated and flexible. The rose and jujube noodles were better than the ordinary noodles in sensory,cooking characteristics and had higher nutritional value.