紫甘蓝营养鲜面条加工工艺研究

Study on Processing Technology of Nutritious Fresh Noodles with Purple Cabbage

紫甘蓝营养丰富,但在面制品中鲜有应用。为研发蔬菜-谷物复合主食,本文以普通面条加工工艺为参考,在配方中加入紫甘蓝,制成紫甘蓝营养面条。通过单因素和正交试验,优化紫甘蓝营养面条的工艺。结果表明,紫甘蓝营养面条的最佳配方(添加量以面粉质量计)为紫甘蓝粉添加量12%、食盐添加量2%、谷朊粉添加量3%、柠檬酸添加量0.6%,最佳工艺条件为醒置30 min、蒸煮4 min。在此条件下,面条的蒸煮损失率8.92%、吸水率74.68%、断条率4.44%、硬度108.51 g、黏性75.55 g、咀嚼性58.29。紫甘蓝营养面条煮熟后颜色为紫红色,口感筋道,软硬适中,弹性较好,表面细密光滑,具有麦香味和紫甘蓝特有的风味。

Purple cabbage is nutritious,but rarely used in pasta products.this paper draws upon conventional noodle processing technology.To develop vegetable grain composite staple foods,purple cabbage was incorporated into the formulation to produce purple cabbage noodles.Optimal process conditions and raw material ratios for developing nutritionally enhanced purple cabbage noodles were determined through single factor tests and orthogonal experiments.Results revealed that the optimal formulation for purple cabbage nutritional noodles(based on flour quantity)consisted of 12%purple cabbage powder,2%salt incorporation,3%gluten,0.6%citric acid supplementation with a ripening time of 30 min.The best cooking time was found to be 4 min with a cooking loss rate of 8.92%,water absorption rate of 74.68%,breaking rate of 4.44%,hardness of 108.51 g,viscosity of 75.55 g,and chewiness of 58.29 g.After cooking,the nutritional noodles with purple cabbage have a purple red color,a chewy taste,moderate softness and hardness,good elasticity,and a fine and smooth surface.They have a wheat aroma and the unique flavor of purple cabbage.