高纤杂粮面条预拌粉新产品开发

Research on New Products of High Fiber Mixed-grain Noodle Premixed Powder

以苦荞、青稞和燕麦为主要原料,研发一款高纤杂粮面条预拌粉,预拌粉配比为面粉∶苦荞∶青稞∶燕麦=40∶30∶10∶20,研究其各项主要成分指标;在单因素试验的基础之上,结合响应面分析试验,并以成品断条率、烹调损失率和感官评价等为综合考察指标,探讨谷朊粉、食盐、碳酸钠和魔芋精粉对预拌粉品质的影响。结果显示:预拌粉含膳食纤维6.94%、β-葡聚糖1.9%、总黄酮0.8%;复配改良剂最佳配比为:谷朊粉5.4%、食盐1.3%、碳酸钠0.2%、魔芋精粉1.1%。在此配比条件下,高纤杂粮面条预拌粉加工过程易成型、成品食用品质佳。

This study takes tartary buckwheat,highland barley and oats as the main raw materials to analyze and develop a high-fiber noodles premixed powder.The premixed powder is blended as the following proportion:40% plain flour,30%tartary buckwheat,10% highland barley and 20% oat.This proportion gives us 6.94% dietary fiber,1.9% beta glucan,0.8% total flavonoids in the premixed powder.Through single factor experiment,combined with the response surface analysis test and taking finished product breakout rate and cooking loss rate and sensory evaluation as a comprehensive index,this study discusses the effects of gluten,salt,sodium carbonate and konjac purified powder on the quality of premixed powder.Results show that the optimal proportion of the compound improver is:5.4% gluten,1.3% salt,0.2% sodium carbonate,and 1.1% konjac refined powder,which makes the processing process of high fiber noodles premixed powder easier and the quality of finished products higher.