米胚营养挂面工艺

The Process of Rice Germ Nutrient Noodles

以米胚芽粉和小麦粉为原料,探索米胚膳食纤维粉添加量、食盐添加量和加水量对挂面吸水率、烹调损失率及感官评分的影响。采用单因素和正交试验优化米胚营养挂面的制作工艺条件。确定的米胚营养挂面的最佳工艺配方为:米胚芽粉添加量11%、加水量33%、食盐添加量2%。在此条件下制得的米胚营养挂面感官评分最高,品质最佳。

Using rice germ flour and wheat flour as raw materials,the effects of rice germ dietary fiber powder addition,salt addition and water addition on water absorption,cooking loss rate and sensory score of noodles were explored.Single factor and orthogonal experiments were used to optimize the production conditions of rice germ nutrition noodles.The best process formula of nutritional noodles for rice germ was determined that rice germ flour 11%,water 33%,and salt 2%.Under this condition,the rice germ nutrition noodles had the highest sensory score and the best quality.