期刊论文

中文

食品科技

1005-9989

2024

49

04

1-9

XYJ2021000039:恩施州科技计划项目

本校为第一机构

以小麦粉和富硒核桃粉为主要原料制作富硒核桃挂面，以挂面的蒸煮特性为评价标准，优化挂面加工过程中核桃粉配方的添加工艺；并以感官评价和核桃挂面的硒含量为分析指标，通过单因素试验评价分析和面时间、醒发时间、压延次数以及干燥温度对感官评价及核桃挂面硒含量的影响，进一步通过响应面分析确定最优加工工艺。结果表明：当富硒核桃粉的最优添加量为4%～6%、和面时间5 min、醒面时间31 min、压延次数为6次、干燥温度45 ℃时，得到的富硒核桃面条的营养价值高，蒸煮损失率小，有嚼劲，富有弹性，且硒含量损失率最低（15.50%）。

The Se-enriched walnut dried noodle was prepared with wheat flour and Se-enriched walnut powder as the main raw materials.The optimal addition amount of walnut powder was studied based on the cooking characteristics of the noodle.The effects of blending time,wake time,calendering times and drying temperature on sensory evaluation and selenium content of walnut noodle were respectively analyzed by the single factor test according to the evaluation standard of sensory evaluation and selenium content loss rate of walnut noodle.Based on the single ...