桑叶构叶面条的制作工艺及优化
Processing Technology and Optimization of Mulberry Leaf and Paper Mulberry Leaf Noodle
陶瑞霄 1李雨翾 2彭馨悦 1李旭田3
作者信息
- 1. 四川工商职业技术学院,四川都江堰 611830
- 2. 平顶山工业职业技术学院,河南平顶山 467000
- 3. 四川轻化工大学 生物工程学院,四川自贡 643002
- 折叠
摘要
对以桑叶粉、构叶粉及中筋面粉为主要原料的面条加工工艺进行研究,以感官评定为标准分别对桑叶粉添加量、构叶粉添加量、食盐添加量、碳酸钠添加量进行单因素和正交实验,确定桑叶构叶面条的最佳工艺.结果显示:面粉200 g,水添加量35%,桑叶粉添加量2.5 g,构叶粉添加量2.5 g,盐添加量1.1%,碳酸钠添加量 0.6%为最佳配方,此最佳配方制作出的面条色泽碧绿有光泽,表面光滑且细腻,具有较好的韧性,断条率低,兼具桑叶和构叶的和谐风味.
Abstract
The processing technology of noodles with mulberry leaf powder,paper mulberry leaf powder and medium gluten flour as the main raw materials was studied.The proportion of mulberry leaf powder and paper mulberry leaf powder,the amount of salt and the cooking time were studied by single factor experiment and orthogonal experiment with sensory evaluation as the standard.The results showed that 200 g of flour,35%of water,2.5 g of mulberry leaf powder,2.5 g of paper mulberry leaf powder,1.1%of salt and 0.6%of sodium carbonate were the best formulas.The noodles produced by the optimal formula were green and shiny in color,fresh and chewy in taste,and had the harmonious flavor of mulberry leaf and paper mulberry leaf.
关键词
桑叶粉/构叶粉/面条/加工工艺Key words
mulberry leaf powder/paper mulberry leaf powder/noodle/processing technology引用本文复制引用
基金项目
四川工商职业技术学院院级课题(2019NC08)
出版年
2024
NETL
NSTL
万方数据