南瓜挂面的研制

在面粉中加入一定比例的南瓜蓉,采用感官评定方法,通过单因素试验、正交试验确定了南瓜挂面的配方为南瓜蓉∶面粉为1∶7,以面粉100%为基数,水添加量为23%,魔芋粉添加量为0.15%,食盐添加量为1.2%。在此条件下得到的南瓜挂面面条笔直,无并条和扭曲;表面光滑,无毛刺、疙瘩,长度适中;产品呈淡黄色,颜色均匀一致,气味正常等;经最佳蒸煮时间6 min煮熟后,口感不黏、柔软爽口,面汤不浑。南瓜挂面质构参数中的硬度、胶黏性、咀嚼性、黏附性等特性与南瓜挂面的韧性、黏弹性、耐煮性等感官品质密切相关,质构指标能很好地定量反映感官评定结果。

The Development of Pumpkin Vermicelli

A certain proportion of pumpkin was added to the flour in this paper.Sensory evaluation method was used to determine pumpkin noodle formula by single factor test and orthogonal test.Pumpkin and flour was 1∶7,flour 100%as base,water content 23%,konjac flour 0.15%and salt content 1.2%.The pumpkin vermicelli noodles were straight,without twists and twists;smooth surfaces,no burrs,pimples and short length;the products were light yellow,uniform color,and normal smell;after the best steaming time 6 min cooked,the taste was sticky,soft and refreshing,and the soup was not muddy.The hardness,stickiness,chewiness and adhesiveness of pumpkin noodle texture profile parameters were closely related to the sensory quality of pumpkin vermicelli such as toughness,viscoelasticity and cooking resistance.Texture profile indicators could well reflect the sensory evaluation results quantitatively.