毛木耳风味面条的研制

基金项目:

四川省教育厅青年基金项目(10ZB058)；

详细信息

Research and development of the Auricularia polytricha flavor noodles

摘要: 以面粉-毛木耳粉为主要原料,采用单因素和正交实验,对毛木耳面条的加工工艺进行研究,筛选该产品的最佳配方,并对其稳定性进行探讨。结果表明:面粉500g,毛木耳粉添加量为面粉质量的10%,谷朊粉为2.0%,鸡蛋为6%,食用盐为2%,海藻酸钠为0.4%,黄原胶为0.4%,瓜尔豆胶为0.3%（均以面粉为基准）的条件下,面条质量稳定且风味良好。
- 毛木耳 /
- 风味 /
- 面条
Abstract: Auricularia polytricha and flour as the main raw materials. On the basis of sensory evaluation, the addition amount of raw materials which influenced noodle quality was investigated by single factor and orthogonal test to study. Results showed that the best formula of Auricularia polytricha noodles was:flour 500g, Auricularia polytricha powder added to flour quality 10%, gluten 2.0%, egg 6%, salt 2%, sodium alginate 0.4%, xanthan gum 0.4%, guar gum 0.3% (based on weight of flour) .
- Auricularia polytricha /
- flavor /
- noodles

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