盐碱鲜湿面工艺优化研究

Study on process optimization of saline-alkali fresh wet noodles

以面粉为主要原料制备鲜湿面,在单因素试验基础上,以感官评分为评价指标,利用响应面法优化盐碱鲜湿面的制作工艺。结果表明:最佳工艺为食盐添加量3%(以面粉质量为基准)、食碱添加量0.16%、水的添加量46%、醒面时间30 min、压延次数12次。在此条件下制作出的鲜湿面条外观光滑,略带黄色,软硬适中,粘弹性好。

Fresh wet noodles were prepared with flour as the main raw material.On the basis of single factor experiment,the sensory score and noodle breaking rate were used as evaluation indexes,and the response surface method was used to optimize the production process of saline-alkali fresh wet noodles.The results showed that the optimum process was salt addition of 3%(based on flour quality),alkali addition of 0.16%,water addition of 46%,waking time of 30 min,and pressing times of 12 times.The fresh wet noodles produced under these conditions had smooth appearance,slightly yellow,moderate hardness and good viscoelasticity.