食品工业科技2018，Vol.39Issue(3)：187-193,200,8.DOI:10.13386/j.issn1002-0306.2018.03.037
木薯全粉面条配方的优化
Optimization of formula of cassava whole flour noodle
摘要
Abstract
Cassava flour noodle was prepared using cassava whole flour(No.9,Huanan)instead of wheat flour as raw material,supplemented with wheat gluten、Xanthan gum and acetylated distarch phosphate as modifiers.The formula was optimized based on single factor and orthogonal tests,and sensory evaluation,cooking broken rate and cooking loss were determined.The optimal formula was as follows:6％ of wheat gluten(g/100 g cassava flour),1.5％ of Xanthan gum,9％ of acetylated starch,1％ of salt,56％ of hot water (95 ± 2) ℃,g/100 g total raw material powder).U nder the optimal formula,the cooking break rate and cooking loss rate were 0％ and 7.8％,respectively,and no hydrocyanic acid was detected that mean it was safe for body health.The prepared cassava flour noodles were well met the dried noodle industry standard(LS/T 3212-2014),which indicated that it was feasible to prepare noodle using cassava whole flour as raw material.关键词
木薯全粉/面条/改良剂/蒸煮特性/感官评价/配方Key words
cassava flour/noodles/modifiers/cooking characteristics/sensory evaluation/formula分类
轻工纺织引用本文复制引用
李佩,谢彩锋,丁慧敏,陆海勤,杭方学,古碧..木薯全粉面条配方的优化[J].食品工业科技,2018,39(3):187-193,200,8.基金项目
现代农业产业技术体系(CARS-12) （CARS-12）
广西研究生教育创新计划资助项目(YCSZ2015048). （YCSZ2015048）
