低蛋白南瓜挂面的生产工艺

The Production Technology of Pumpkin Noodle with Low Protein

南瓜营养丰富,具有改善面条品质和保健功效,将南瓜粉和低蛋白粉以一定比例添加到面粉中来制作低蛋白南瓜挂面,不仅可以降低小麦粉的使用量和挂面的蛋白质含量,还可以提高挂面的营养价值,赋予产品特殊的风味和功效。以挂面的质构特性、蒸煮特性、营养特性、感官评分为评价指标,进行单因素试验,在单因素试验基础上通过正交试验设计,研究不同低蛋白粉添加量、南瓜粉添加量及水添加量对挂面品质的影响,优化工艺配方。得到最优配方:低蛋白粉添加量55%,南瓜粉添加量20%,水添加量32%。

Pumpkin nutrition was rich,and has the effect of improving the quality of noodles and health care.The pumpkin powder added in certain proportion and low protein flour to make a low protein pumpkin noodles,not only could reduce the protein content of the use amount of wheat flour and noodle,but also could improve the nutritional value of noodle products special flavor and efficacy.The quality and texture characteristics,cooking characteristics,nutritional characteristics and sensory score of hang noodles were used as evaluation indexes to carry out a single-factor experiment.Based on the singlefactor experiment,orthogonal experimental design was conducted to study the influence of addition of low-protein powder,pumpkin powder and water on the quality of hang noodles,and optimize the technological formula.The optimal formula was obtained that the addition of low protein powder 55%,the addition of pumpkin powder 20%,and the addition of water 32%.