期刊论文

Preparation and quality evaluation of Gracilaria noodle

中文

粮食与油脂

1008-9578

2023

36

07

94-98

10.3969/j.issn.1008-9578.2023.07.021

本校为第一机构

向小麦粉中添加江蓠浆制备江蓠挂面。以江蓠风味为指标,在单因素试验的基础上,通过正交试验优化脱腥工艺,并分析江蓠面条的质构特性和感官品质。结果表明:最优脱腥条件为柠檬酸用量8 g、茉莉花茶用量10 g、脱腥时间40 min...展开更多 向小麦粉中添加江蓠浆制备江蓠挂面。以江蓠风味为指标,在单因素试验的基础上,通过正交试验优化脱腥工艺,并分析江蓠面条的质构特性和感官品质。结果表明:最优脱腥条件为柠檬酸用量8 g、茉莉花茶用量10 g、脱腥时间40 min、脱腥温度60℃,此时江蓠风味评分最高,为9.7;当江蓠浆添加量为46%(以小麦粉质量计)时,制得的江蓠面条的质构特性最佳,吸水率为114.7%±1.32%,蒸...

Gracilaria noodle was prepared by adding Gracilaria slurry to wheat flour.Based on the flavor of Gracilaria,the deodorization process of Gracilaria noodles was optimized by orthogonal test on the basis of single factor test.The texture characteristics and sensory qualit...MORE Gracilaria noodle was prepared by adding Gracilaria slurry to wheat flour.Based on the flavor of Gracilaria,the deodorization process of Gracilaria noodles was optimized by orthogonal test on the basis of single factor test.The texture characteristics and sensory quality ...