正交试验法优化茶树菇挂面的配方研究
Formula Optimization of Agrocybe cylindracea Noodles by Orthogonal Experiment
王东1
作者信息
- 1. 常州旅游商贸高等职业技术学校，江苏常州 213032
- 折叠
摘要
[目的]优化茶树菇挂面的配方,为新品种挂面的工业化生产奠定基础.[方法]以面条品质为评价指标,采用单因素和正交试验法考察茶树菇粉、食盐及水的添加量对面条品质的影响,优化茶树菇挂面的工艺配方.[结果]茶树菇粉的添加量对面条品质的影响最大,其次为食盐量和加水量.当面粉使用量为180 g,茶树菇粉的添加量为10 g、食盐添加量为3 g、水的添加量为35 mL时,制作出的茶树菇面条综合得分最高,口感最好,味道适宜.[结论]在面条配方中添加茶树菇具有可行性,可作为茶树菇开发利用的一条新途径.
Abstract
[Objective] The aim was to optimize the formula of Agrocybe cylindracea noodles,to lay a foundation for industrialization production of new variety noodles.[Method] With noodles quality as evaluation indicator,using single factor and orthogonal test method,effects of the amount of Agrocybe cylindracea powder,salt and water quantity on noodles quality were investigated,the technique formula was optimized.[Result] In all factors,the amount of Agrocybe cylindracea powder had the greatest influence on noodle quality,followed by the amount of salt and water.The optimum condition was as follows:the amount of wheat flour 180 g,Agrocybe cylindracea powder 10 g,salt 3 g,water 35 mL.[Conclusion] It is feasible to apply Agrocybe cylindracea to noodles,and it may be a kind of new way of using Agrocybe cylindracea.
关键词
茶树菇/挂面/正交试验/感官评价Key words
Agrocybe cylindracea/Noodles/Orthogonal experiment/Sensory evaluation引用本文复制引用
基金项目
全国农业职业教育“十三五”科研立项课题(2016-135-Y-158)
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据