胡萝卜湿面制作技术及品质影响因素的研究

The Study on Making Technique of Carrot Wet Noodle and the Influence Factor of Carrot Wet Noodle Quality

本文以黑龙江农垦九三制粉有限公司提供的五种面粉为研究对象 ,将胡萝卜汁添加到五种面粉中 ;通过单因素试验、正交试验以及扫描电镜技术对制成的胡萝卜湿面的食用品质及贮藏期间的微观结构进行了测定和观察 ,筛选出胡萝卜湿面用粉 ,并采用正交试验方法对选出的面粉进行了品质改良 ,使制成的胡萝卜湿面的食用品质达到了要求。

In this thesis,the carrot liquid of hydrolyzing is added into five flours that were provided by Heilongjiang Nongken Jiusan Milling Ltd Co.By means of single factor experiment,orthogonal experiment,scan electronic microscope technology,the noodle edible quality and the noodle micro mechanism during storage are determined and researched.Flour is chosen that is suitable to produce the carrot wet noodle.The quality of flour is improved by orthogonal experiment and makes the edible quality of the carrot wet noodle.