摘要
以浒苔和面粉为主要原料研制浒苔保鲜湿面条,重点探讨了水、NaCl添加量及和面时间对浒苔面团密度的影响,并通过单因素和正交试验确定其原辅料的用量。结果表明,浒苔保鲜湿面的最佳配方为浒苔粉10%,面粉55%,水30.89%,谷朊粉1%,食盐2%,碳酸钠0.53%,羧甲基纤维素钠0.58%;和面时间控制在15～20min。
As the raw material, fresh wet noodles were made with Enteromorpha and flour. The influence of enteromorpha dough density was investigated mainly on addition of water and NaC1, and the time of dough making. Meanwhile, the dosage of raw material and additives were determined through the single factor test and orthogo nal design experiment. The result showed the optimal formula of the noodle were： enteromorpha powder 10%, flour 55%, water 30.89%, gluten 1%, NaCl 2%, sodium carbonate 0.53%, CMC-Na 0.58%, and the time of making dough 15-20 min.
出处
《食品与机械》
CSCD
北大核心
2013年第5期213-216,共4页
Food and Machinery
关键词
浒苔
湿面条
浸酸
保鲜
Enteromorpha
wet noodles
soaked in the acid
keep fresh
