红豆黑米面条的研制
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摘要
以100 g中筋面粉为主要原料,添加0. 2%的食用碱,以及不同比例的红豆粉、黑米粉、食用盐、水制作面条,采用单因素试验和正交试验优化了红豆黑米面条的最佳工艺条件。结果表明,当红豆粉、黑米粉、食用盐、水的添加量分别为10%、12%、1.5%、74%时,面条的感官评价和面条品质最佳。
With 100 g flour as the main raw material, 0.2 % edible base and different proportions of red bean powder, black rice powder, salt and water were added to make noodles. The optimum conditions of red beans and black rice noodles were optimized by using single factor and orthogonal experiment. The results showed that the noodle's sensory evaluation and quality was the best when adding 10% red bean powder, 12 % black rice powder, 1.5 % salt, 74 % water.
With 100 g flour as the main raw material, 0.2 % edible base and different proportions of red bean powder, black rice powder, salt and water were added to make noodles. The optimum conditions of red beans and black rice noodles were optimized by using single factor and orthogonal experiment. The results showed that the noodle's sensory evaluation and quality was the best when adding 10% red bean powder, 12 % black rice powder, 1.5 % salt, 74 % water.
引文
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[3]李冬梅,杨君,周妮妮,等.紫淮山紫薯营养面条的研制[J].食品研究与开发, 2014, 35(11):46-49.
[4]潘润淑,周光宏,余小领,等.紫甘薯面条的加工工艺研究[J].食品科学, 2008, 29(11):169-172.
[5]张名位.黑米抗氧化与降血脂的活性成分及其作用机理[D].广州:华南师范大学, 2003.
[6]张燕,闫俊, YOSHIDA H,等.中国面条的标准化试验室制作与评价方法研究的方法[J].麦类作物学报, 2007, 27(1):161-162.
[7]许先猛,张增帅,宋武明,等.富纤高钙面条加工工艺的优化[J].粮食与油脂, 2015, 28(8):52-55.
[8]林家莲,谭云,杨荣华.潮面的品质改良及保存期的研究[J].中国粮油学报, 2002, 17(3):55-56.