艾叶粉对挂面品质影响的研究

A study on the effect of artemisia argyi leaf powder on fine dried noodles’ quality

以小麦粉为原料,通过添加不同比例的艾叶粉(0.5%~2.0%)制作艾叶挂面,探究艾叶粉添加量对混合粉的理化指标、粉质特性与挂面品质的影响。粉质特性结果表明,艾叶粉能够显著增加面团的稳定时间,降低弱化度;挂面品质研究结果表明,随着艾叶粉比例的增加,挂面的L*值呈现逐渐降低的趋势;a*值、b*值、烹煮损失率、硬度和弹性均显著升高,感官评分呈现先增加后降低的趋势。研究结果表明,艾叶粉添加量为1.0%时,挂面具有最佳的品质特性。

With wheat flour as the raw material,artemisia argyi leaf noodles were prepared by adding artemisia argyi leaf powder of varying proportions(from 0.5%to 2.0%)to explore the effect of artemisia argyi leaf powder content on the physiochemical indicators and farinograph properties of the mixed powder and final noodle quality.The resulting farinograph properties indicate the artemisia argyi leaf powder could prolong the dough stability period and reduce its degree of softening.On the other hand,the farinograph results prove that with rising proportion of artemisia argyi leaf powder,the L*value of the noodles gradually declines,a*value,b*value,cooking loss,hardness,and elasticity all increase significantly.The sensory evaluation score rises first and then declines.The research findings suggest the final noodles have the best quality when 1.0%artemisia argyi leaf powder is added.