一种天然改良剂对黔产面粉所制湿面条的加工工艺研究

Study on the Processing Technology of Fresh Wet Noodles Made from Guizhou Flour with an Additive to Improve the Quality

以β-葡聚糖、谷朊粉等复配的天然食品胶作为面制品改良剂,以黔产面粉为主要原料,研究了一种含有新型天然面制品改良剂的生鲜湿面的生产工艺。通过单因素试验和正交试验,以断条率、蒸煮损失率、吸水率、浑汤吸光值和感官评分值等为研究指标,确定了含有天然改良剂的生鲜面条的最佳工艺参数为天然复配改良剂添加量2%,水用量40 mL,食盐添加量1.2%,水温30℃,醒面时间20 min。通过该工艺可得到一种天然、品质优良、口感佳的生鲜湿面条。

Using Guizhou flour with a new type of natural flour modifier containingβ-glucan,gluten powder and other natural food additives as the main raw materials,the processing of fresh wet noodles was studied.By single factor and orthogonal experiment,the analysis of the broken strip rate,the cooking loss rate,water absorption value,muddy soup absorbance value and sensory score value was carried out to determine the optimum technological parameters for the production of fresh wet noodles.As the dosage of natural compound modifier was 2%,the dosage of water was 40 mL,salt was 1.2%,the water temperature was 30℃,the ferment time was 20 min.Which could produce nutritious fresh wet noodles with good quality and good taste.