竹荪鸡蛋面条加工工艺优化

Optimization of Processing Technology of Dictyophora Egg Noodles

以高筋小麦粉、竹荪粉、鸡蛋、水、盐等为主要原料,通过单因素试验和正交试验,得出竹荪鸡蛋面条的最佳工艺参数:每100 g面粉中添加竹荪粉2%、鸡蛋液32 mL、水16 mL、醒发时间25 min。在此条件下,面条感官评分达85.3分,面条的最佳蒸煮时间为6′40″,熟断条率为1.67%,面汤浊度为0.054,吸水率为197.34%。

Taking high gluten wheat flour,dictyophora powder,egg,water and salt as the main raw materials,through single factor test and orthogonal test,it is concluded that the best process parameters of Dictyophora egg noodles are as follows:adding 2%dictyophora powder,32 mL egg liquid,16 mL water and 25 min wake-up time to 100 g flour.Under these conditions,the sensory score of noodles was 85.3,the optimal cooking time of noodles was 6′40″,the rate of cooked broken strips was 1.67%,the turbidity of noodle soup was 0.054,and the water absorption was 197.34%.