鸡蛋蛋黄对面条品质的影响研究

目的]研究添加鸡蛋蛋黄对面条品质的影响.方法]在面条配方中添加不同比例的鸡蛋蛋黄,考察其添加量对面条弯曲断条率、熟断条率、干物质失落率、蒸煮吸水率、面汤浊度及面条感官品质的影响.结果]试验表明,鸡蛋蛋黄可以显著提高面条品质,面条的配方为：面粉96％、鸡蛋蛋黄2％、食盐2％,在此条件下,产品弯曲断条率为0,熟断条率为0,干物质失落率为5.7％,蒸煮吸水率为199.0％,面汤浊度为0.072,感官评价为93.4分.结论]面条加工过程中添加适当比例的鸡蛋蛋黄可有效增加面条中营养物质的含量,同时可有效提高面条的品质.

Effects of Egg Yolk on Quality of Noodle

Objective ] To study effects of egg york on quality of noodles. Method ] Adding different proportion egg yolk in noodles, effects of the dosage on noodles bending broken ratio, cooked broken ratio, dry matter loss rate, cooking water adsorption rate, noodle soup turbidity, noodle sensory quality were investigated. Result] The research shows that egg yolk had significantly positive effect on the quality of noodle. The formula of the product was flour 96%, egg yolk 2%, salt 2%. The bending broken ratio is 0, cooking broken ratio is 0, rate of dry matter lost is 5.7% , water absorption rate is199.0% , thickness of noodle soup is 0.072. The appearance of noodles was improved, and sensory e- valuation is 93.4. Conclusion ] Adding appropriate ratio of egg yolk during noodle processing can effectively improve nutritional value and quality of noodles.