菊粉面条的研制

Development of Inulin Noodles

以小麦面粉为主要原料,添加菊粉研制一种富含膳食纤维的优质面条。通过对不同菊粉添加量的面条进行蒸煮品质与感官品质的评价,探讨菊粉在面条生产中的最适添加量。研究结果表明:菊粉添加量对蒸煮品质影响具有双向性, 2%~6%的菊粉添加量均可显著提高面条的蒸煮品质,超过6%时有负向影响;当菊粉添加量为6%时,面条的感官品质最佳。因此, 6%的菊粉为此类面条制作的最适添加量。试验结果将丰富面条种类,为高品质健康面条的工业化生产提供重要依据。

Using inulin and wheat flour as the main raw materials,a kind of high-quality noodles rich in dietary fiber was developed.Through the evaluation of cooking quality and sensory quality of noodles with diferent content of inulin,the optimum amount of inulin in noodle production was discussed.The results showed that the efect of inulin addition on cooking quality was two-way.The cooking quality of noodles was significantly improved when adding 2%-6% of inulin,but the cooking quality was reduced when over 6% of inulin was added;When the amount of inulin was 6%,the sensory quality of noodles was also the best.Therefore,6% inulin was the most suitable addition for this kind of noodles.These results would enrich the types of noodles and provide an important basis for the industrial production of high-quality and healthy noodles.