包装与食品机械2025，Vol.43Issue(6)：62-68,7.DOI:10.3969/j.issn.1005-1295.2025.06.008
小球藻面条加工工艺及品质特性研究
Study on the processing and quality characteristics of chlorella noodles
摘要
Abstract
To meet consumers'demand for nutritious and diverse diets,this study aimed to develop high-nutrition-quality noodles incorporating chlorella pyrenoidosa powder.By adding different proportions of chlorella powder to wheat flour,the effects on noodle quality were systematically investigated from multiple dimensions,including cooking quality,texture properties,dough color,pasting properties of the flour blend,and rheological characteristics.Using a combination of single-factor and orthogonal experiments,the production process of chlorella noodles was optimized.The optimal parameters were determined as follows:chlorella powder mass fraction 2.0%,edible alkali mass fraction 1.0%,water mass fraction 46.0%,and salt mass fraction 1.3%.Under these conditions,the noodles exhibited a cooking loss rate of 3.2%,a water absorption rate of 36.3%,a springiness force of 0.10 N,and achieved the highest sensory evaluation score of 88.6 points,with a more acceptable color.The addition of chlorella powder improved the water holding capacity of the dough,resulting in a more compact internal structure.The research findings provide a theoretical basis for the development and application of chlorella powder in the food industry.关键词
小球藻粉/面团特性/面条/品质特性/工艺研究Key words
chlorella powder/dough properties/noodles/quality characteristics/process optimization分类
轻工纺织引用本文复制引用
卫硕,陈林,郝建雄,周小萱,郑学超..小球藻面条加工工艺及品质特性研究[J].包装与食品机械,2025,43(6):62-68,7.基金项目
国家重点研发计划项目(2022YFF1100504) （2022YFF1100504）
河北省科技计划项目(C2025208027) （C2025208027）
