荞麦面条复合预制粉组配参数优化及其应用

Optimum parameters and application of buckwheat noodle composite preformed powder

目的:探究荞麦杂粮面条专用复合预制粉的最佳组配参数。方法:运用单因素试验、多指标综合评价法以及正交试验等方法对荞麦面条复合预制粉的最佳组配参数进行了优化。结果:荞麦面条复合预制粉的最佳组配参数为:荞麦粉添加量45%、变性淀粉添加量8%、复合磷酸盐添加量1.2%、谷朊粉添加量3%。在该组配水平下复合粉团拉伸面积为3378.6 g·mm、稳定时间为7.23 min、湿面筋含量为23.71%、感官评分为89.2,多指标综合得分为0.9265,相对于单因素试验及正交试验的各个试验组复合粉的品质有了显著提升(P<0.05),将其应用至非油炸方便面中效果良好。结论:经优化后的复合粉可作为荞麦杂粮挂面、半干面、新型非油炸杂粮面饼等多种业态面条的原料粉使用。

Objective:This study aimed to explore the best parameters of buckwheat noodle composite preformed powder.Methods:Single factor experiment,multi-index comprehensive evaluation method and orthogonal experiment were used to optimize the special composite preformed powder recipe of buckwheat noodles.Results:The best parameters of buckwheat noodle composite preformed powder were 45%of buckwheat flour,8%of modified starch,1.2%of compound phosphate and 3%of gluten powder.In this situation,the tensile area of composite flour dough was 3378.6 g·mm;the stabilization time was 7.23 min,the content of wet gluten was 23.71%;the sensory score was 89.2;the comprehensive score of multiple indexes was 0.9265.Compared to the groups of single factor test and orthogonal test,the quality of composite powder in each test group was significantly improved(P<0.05),and its application in non-fried instant noodles had a good effect.Conclusion:The optimized composite powder can be used as the raw powder of various kinds of noodles,such as buckwheat coarse grain noodles,semi-dry noodles and new-type non-fried coarse cake.