富硒苦荞挂面生产的关键技术

The Key Technology of Selenium-rich Black Tartary Buckwheat Noodles

挂面是中国一种传统的有悠久历史的干面制品,已实现工业化、规模化生产,其本身具有食用方便、口感良好、面条筋道的优点。试验以苦荞粉和小麦粉为主料,以谷朊粉、食盐等为辅料进行富硒黑苦荞挂面的研发。通过单因素试验和正交试验,以水分、烹调损失和感官评分为鉴评标准确定富硒黑苦荞挂面的最佳配方和工艺参数。结果显示,苦荞淀粉预糊化采用热烫法,苦荞粉与水比例1︰1.2,于100℃热烫处理3 min。苦荞挂面的最优配方为预糊化苦荞粉57 g、小麦粉50 g、谷朊粉21 g、碳酸钠0.3 g、食盐2 g、水55 mL。此配方的苦荞挂面具备口感爽滑、风味独特和营养丰富的特点。

Dry noodles were a kind of traditional dry noodle products with a long history in China.It was in the process of industrialization and large-scale production.It had the advantages of convenient eating,good taste and noodle texture.Tartary buckwheat flour and wheat flour were used as the main materials,and gluten and salt were used as the auxiliary materials to develop the formula of Tartary buckwheat noodles.The optimum formula and processing parameters of selenium enriched black tartary buckwheat vermicelli were determined by single factor and orthogonal experiments with cooking loss and sensory score as evaluation criteria.The results showed that tartary buckwheat starch was pregelatinized by blanching method,and the ratio of tartary buckwheat powder to water was 1︰1.2,100℃for 3 min.The optimum formula of tartary buckwheat noodles was as following:pregelatinized buckwheat flour 57 g,wheat flour 50 g,gluten 21 g,sodium carbonate 0.3 g,salt 2 g and water 55 mL.The tartary buckwheat noodle with this formula had the characteristics of smooth taste,unique flavor and rich nutrition.