期刊论文

中文

粮食科技与经济

1007-1458

2011

36

1

33-35

10.3969/j.issn.1007-1458.2011.01.011

基金项目：武汉工业学院2008-2009学年度大学生科研项目.

本校为第一机构

通过制作香菇挂面(以面粉为基准计,分别添加0、0.1%、0.5%、0.9%、1.3%、1.7%、2.1%、2.5%的香菇粉),研究了挂面中添加不同量香菇粉后对挂面烹调时间、熟断条率、烹调损失以及含水量的影响,对不同的香菇粉添加量制作的面条进行了感官评定.结果表明:随着香菇粉的添加,会对面条的感官品质和蒸煮品质产生一定的影响.当添加量为1.3% 时,面条的熟断条率最低;当香菇粉的添加量为0.1%时,面条的烹调损失最低;色泽评分在添加量为0.5%时最高.综合来看:尽量保持较高的香菇粉添加量对体现香菇挂面的功效有利,因此,香菇粉的适宜添加量在1.3%～1.7%.

Through the production of lentinus noodles （adding amount of lentinus edodes powder are 0, 0. 1%, 0.5%, 0.9%, 1.3% ,1.7% ,2.1% ,2.5% ,the basic stuff is flour）,studied the cooking time,cooked broken rate,cooking loss effects and moisture content after adding different amounts of lentinus edodes powder to noodles, and also had sensory evaluation of the noodles.The result showed that adding lentinus edodes powder will make sensory quality and cooking quality of the noodles change significantly. The addition level 1.3%,its cooked broken rate was...