菱角全粉小麦粉复合速食面的关键技术研究

Research on Production Technology of Instant Compound Noodle of Water Chestnut Powder and Wheat Flour

以菱角全粉为主要原料进行新产品开发,研究菱角全粉和小麦粉复合速食面的关键技术,通过单因素和正交试验设计,探讨菱角全粉小麦粉复合速食面的生产工艺及其关键技术。结果表明,最佳配方及工艺为:菱角全粉和小麦粉质量比3︰2、大豆分离蛋白6%、抗坏血酸0.02%、三聚磷酸钠0.4%、干燥温度105℃,干燥时间30min。3个因素对速食面的影响顺序为:抗坏血酸>三聚磷酸盐>大豆分离蛋白。在此条件下,制得的菱角全粉速食面,品质优良,营养丰富且健康无油。

Using water chestnuts powder as main material, instant compound noodle of water chestnut powder and wheat flour was researched to improve deep production of water chestnut powder and new product development. Through the single factor and L9(34) orthogonal test, the key processing technology of the instant noodle of water chestnut powder and wheat flour was discussed. The influencing tested factors on instant compound noodle were in decreasing order of ascorbic acidd>tripolyphosphate>soy protein isolate. The optimal formula was mass ratio of water chestnut powder and wheat flour ration 3︰2, soy protein isolate 6%, ascorbic acid 0.02%, tripolyphosphate 0.4%, drying at 105 ℃ for 30 min. The optimized instant noodle product with fine quality and rich nutrition was convenient, healthy and without oil.