摘要
以小麦粉、紫菜粉、水、食盐为原料制作一种营养紫菜生鲜面,将生鲜面的最佳煮制时间、断条率、蒸煮吸水率、蒸煮损失率和感官评分作为考察指标,通过单因素和正交试验,研究紫菜生鲜面的最佳成分配方。结果表明,4种因素对紫菜生鲜面品质的影响顺序为紫菜粉添加量>紫菜粉粒度>水添加量>食盐添加量,最佳成分配方为紫菜粉添加量14%,紫菜粉粒度140μm,水添加量34%,食盐添加量1.4%,此条件下制作出的紫菜生鲜面蒸煮品质最佳,感官得分最高。
Using wheat flour,laver powder,water and salt as raw materials to prepare nutritious laver fresh noodles.The best cooking time,broken rate,cooking loss rate,cooking absorption rate and sensory score of fresh noodles were used as indicators to study the best ingredients of laver fresh noodles by single factor and orthogonal experiments.The results showed that the order of the four factors affecting the quality of laver fresh noodles were:laver powder content>laver powder size>water content>salt content.The best formulas were as follows:14%of laver powder content,140μm of laver particle size,34%of water content,1.4%of salt content.The laver fresh noodles produced under these conditions had the best cooking quality and highest sensory score.
作者
陈什康
单长松
陈志刚
CHEN Shi-kang;SHAN Chang-song;CHEN Zhi-gang(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,Jiangsu,China)
出处
《粮食与油脂》
北大核心
2020年第10期27-30,共4页
Cereals & Oils
基金
江苏省研究生科研与实践创新计划(SJCX18_0245)。
关键词
生鲜面
紫菜
感官评价
蒸煮品质
fresh noodle
laver
sensory evaluation
cooking quality
