食品工业科技Issue(12)：377-381,5.
添加蚕蛹蛋白对非油炸方便面生产工艺和品质的影响
Effect of silkworm protein on the technology and quality of non-fried instant noodles
摘要
Abstract
The effects of adding silkworm protein on the processing technology and quality of non-fried instant noodles were investigated. The single-factor experiment and orthogonal experiment were adopted to study the effect of such factor as the ratio of the silkworm protein to the dough, ratio of water to the dough, cooking time on the quality of instant noodles. The quality of instant noodles was estimated by texture analysis and sensory evaluation, and the correlations between instrumental results and sensory scores were calculated. The results showed textural characteristic including hardness, adhesiveness, resistance force to extension, extensibility distance were significantly correlated to the sensory evaluation scores. With synthesis the texture characteristic and sensory evaluation, the optimal technology of non-fried instant noodles with silkworm protein was obtained as follows： the ratio of the silkworm protein to the dough 3%, ratio of water to the dough 35%, cooking time 7min.关键词
蚕蛹蛋白/非油炸方便面/感官评价/质构分析Key words
silkworm protein/non-fried instant noodles/sensory evaluation/texture analysis分类
轻工纺织引用本文复制引用
李小平,周晓倩,杨晓霁,郑战伟,向春娇..添加蚕蛹蛋白对非油炸方便面生产工艺和品质的影响[J].食品工业科技,2011,(12):377-381,5.基金项目
陕西师范大学勤助科研创新基金 （）
陕西省农业攻关项目 （）
