魔芋保健面条的配方探究

Study on the formula of konjac health noodles

以感官评分、断条率和拉伸特性为评价指标,采用单因素试验和正交试验,探究魔芋保健面条的配方。结果表明,魔芋精粉在混合粉中的最佳比例10%、加水量32%、食盐添加量2.0%、食碱添加量0.20%时,制备出来的面条表面光滑、硬度适中、不黏牙、食味好、品质优,达到面条标准。

Taking sensory score,broken strip rate and stretch properties as evaluation indexes,the formula of konjac health noodles were studied by single factor test and orthogonal test.The results showed that when the optimum proportion of konjac refined powder in the mixed powder was 10%,the amount of water added was 32%,the amount of salt added was 2.0%,and the amount of alkali added was 0.20%,the prepared noodles had smooth surface,moderate hardness,non stick teeth,good taste and good quality,which reached the noodle standard.