摘要
毛木耳中含有多种对人体有利的氨基酸及矿物质、多糖和维生素等营养物质。本研究将毛木耳应用于面条加工制作,通过改变原料和添加剂比例制作毛木耳面条,以毛木耳面条的质构特性以及感官评价为参数,评价各因素对毛木耳面条品质的影响,优化毛木耳面条配方。毛木耳面条的最佳配方:毛木耳粉4.5%、CMC-Na 3.5%、复合磷酸盐0.2%、大豆卵磷脂1.3%。
Auricularia polytricha contains many kinds of amino acids, minerals, polysaccharides and vitamins, which are beneficial to human body. In this paper, Auricularia polytricha had been applied to the production of functional noodles. By changing the proportion of raw materials and additives and using the textural properties and sense evaluation as parameters, the effects of various factors on Auricularia polytricha noodles were evaluated and the formula was optimized. The results showed that the best formula of Auricularia polytricha noodles was 4.5% Auricularia polytricha powder, 3.5% CMC-Na, 0.2% compound phosphate and 1.3% soybean lecithin.
引文
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