潢川贡面制作工艺研究

Research on the Production Technology of Huangchuan Tribute Noodles

潢川贡面为河南地方性特色贡面,营养价值高、口感独特。本研究以高筋面粉为原材料,探讨潢川贡面的最佳制作工艺条件,采用单因素试验和正交试验探讨食盐添加量、醒发时间、碱添加量和食用油添加量对潢川贡面感官评分的影响。结果表明,100 g面粉中,食盐添加量1.5 g、碱添加量1.2 g、食用油添加量4 g及醒发时间40 min,在此条件下,制得感官评分为88分的潢川贡面,该贡面呈现银白色、表面光滑、质地柔软,富有弹性和韧劲。此工艺简单易操作,为潢川贡面标准化提供一定的理论依据。

Huangchuan tribute noodle is a local feature of Henan,with high nutritional value and unique taste.In this study,high gluten flour was used as raw material to study the optimum conditions of making Huangchuan tribute noodle.Single factor and orthogonal test were used to optimize the effect of salt addition,waking time,alkali addition and edible oil addition on sensory score.The results showed that:100 g of flour,salt 1.5 g,alkali 1.2 g,edible oil 4 g,wake-up time 40 min,under this condition,the sensory score of 88 points of Huangchuan tribute noodle,the surface is silver white,smooth,soft texture,elastic and tough.The art is simple and easy to operate,which provides a certain theoretical basis for the standardization of tribute noodle in Huangchuan.