期刊论文

中文

武汉轻工大学学报

2095-7386

2018

37

2

79-85

10.3969/j.issn.2095-7386.2018.02.015

国家十三五重点研发计划项目支持（2016YFD0400701）；

本校为第一机构

为解决传统休闲面筋食品食盐含量过高的问题,笔者在本研究中通过单因素试验和正交试验,优化产品制备及调味品配方,初步制备了一种低盐型休闲面筋食品.结果显示,制备此休闲面筋时,外源添加到小麦粉中的配料配比是:2.0% 糯米粉,1.5% 菊粉,2.0% 魔芋精粉,此时试制的产品膨胀度最高为5.0,调味料的最佳配方为:3.0% 食盐,0.12% I+G,1.5%味精,10% 油,0.8% 糖,1% 辣椒粉,0.25% 花椒粉,0.25% 十三味,制备得到的最优配方产品品质与市售的主流产品基本一致.

In order to solve the problem of high salt content in traditional spicy gluten sticks,a low -salt spicy gluten sticks was prepared by single factor test and orthogonal test.The results showed that when preparing this spicy gluten sticks the ingredients and proportion of exogenous additive to the w heat flour were 2.0% glutinous rice flour,1.5% inulin and 2.0% konjac flour.Under test conditions,the highest expansion degree of the trial products was 5.0 and the best formula of seasoning is salt 3.0%,I+ G 0.12%,MSG 1.5%,oil 10%,sugar 0.8%,chili powder 1%,pepper powder 0.25%,thirteen -spices 0.25%...