兰州拉面制作过程及产品的感官评价方法

【目的】通过试验、验证和统计分析相结合的方法,研究建立一套有科学依据、操作合理的兰州拉面感官评价指标,为拉面产品质量评价、拉面专用粉标准制定、以及拉面专用小麦品种选育提供感官评价方法,为传统食品感官评价方法的建立提供借鉴或参考。【方法】以8种商业小麦粉,以及两种质量差异较大的小麦粉按一定比例混合制备的预混粉为原料,聘请专业拉面师傅实验室制作兰州拉面。按照初步建立的评价方法,拉面师傅评价制作过程感官质量,感官评价小组评价拉面产品感官质量。分析、改进拉面制作过程和产品感官评价方法,测试拉面制作过程感官评价方法、产品感官评价方法的准确性和精确性。【结果】通过同一位拉面师傅对8种商业小麦粉的3次重复试验,以及3位拉面师傅对预混粉的3次重复和相互比较试验建立的拉面感官评价方法,分值可重复,线性拟合性好,方法准确性较高,可用于拉面的感官评价。【结论】经过对拉面感官评价方法的设计、实施和验证试验,最终确定和面难易程度及面团软硬程度、跐面力度及黏手程度、醒发后面团色泽、拉伸力大小、断条扣数及均匀性5项要素为拉面制作过程的评价指标;色泽、表观、硬度、黏性、弹性、光滑性、食味7项要素为拉面产品的感官评价指标。

The Sensory Evaluation Methods of Production Process and Product of Lanzhou Hand-Extended Noodles

【Objective】 Experiment, verification and statistical analysis were combined in this study to establish a set of scientific and rational sensory evaluation attributes for Lanzhou hand-extended noodles (LZHEN), in order to provide methods for noodle quality evaluation, developing specific flour, and breeding special wheat varieties, also providing reference or case for the establishment of the traditional food sensory evaluation methods. 【Method】 Eight kinds of commercial wheat flours and two kinds of wheat flours with large differences in the quality premixed in a certain ratio were used as raw materials to make noodles by professional masters in laboratory. Using a preliminary method, masters evaluated the process procedure and panelists evaluated the cooked noodles. Then analyze, improve, and test the accuracy and precision of sensory evaluation methods on process procedure and the cooked noodles of LZHEN. 【Result】 The experiments of eight kinds of wheat flours processed by one master and six kinds of premixed wheat flours processed by three masters were made in triplicate. The results showed that the sensory evaluation methods established in this study had less significant difference in different evaluation times, fitting line, high accuracy, which means that the methods could be used to evaluate LZHEN. 【Conclusion】 By design, implementation and verification, the main quality attributes finalized for the process procedure and cooked noodles quality of LZHEN were as follow: 1) degree of mixing and hardness of dough, fracture and homogeneity of strips, slitting effort by hand and stickiness, dough color after resting and extending force were decided to assess the processing procedure quality attributes. 2) color, surface appearance, hardness, stickiness, elasticity, smoothness and flavor were decided to assess the cooked noodles quality attributes.