Formula Optimization of Se-Enriched Walnut Dried Noodles and Analysis of Selenium Content
The Se-enriched walnut dried noodle was prepared with wheat flour and Se-enriched walnut powder as the main raw materials.The optimal addition amount of walnut powder was studied based on the cooking characteristics of the noodle.The effects of blending time,wake time,calendering times and drying temperature on sensory evaluation and selenium content of walnut noodle were respectively analyzed by the single factor test according to the evaluation standard of sensory evaluation and selenium content loss rate of walnut noodle.Based on the single factor test and response surface experiment,optimal factor levels were finally determined.When the optimal addition amount of Se-enriched walnut powder is 4％-6％,the blending time is 5 min,the wake time is 31 min,the calendering times is 6 times,and the drying temperature is 45℃,the Se-enriched walnut dried noodles obtained have high nutritional value,small cooking loss rate,chewy,elastic,and the lowest selenium content loss rate(15.50％).
NETL
NSTL
万方数据
