陕西科技大学学报（自然科学版）2012，Vol.30Issue(1)：25-28,4.
正交设计在空心面配方优化中的应用
APPLICATION OF THE ORTHOGONAL DESIGN IN THE FORMULA OPTIMIZATION OF THE EMPTY-INSIDE NOODLES
摘要
Abstract
Different noodle improver together with the same flour were used to improve quality of empty-inside noodles in this study. With sensory evaluation as analysis indexes, orthogonal tests were conducted to optimize the formula of empty-inside noodles. The result showed that the optimum was 0. 2% konjac glucomannan, 0. 3% compound phosphate, and 0. 15% CSL-SSL at normal temperature of dealing with flour, each of indexes was much better than contrast group. The quality of empty-inside noodle was retained effectively.关键词
空心面/正交试验/改良剂Key words
empty-inside noodles/ orthogonal test/ improver分类
轻工纺织引用本文复制引用
许牡丹,林娟..正交设计在空心面配方优化中的应用[J].陕西科技大学学报（自然科学版）,2012,30(1):25-28,4.基金项目
贵州省重大科技项目 （）
