【摘要】 使用艾叶粉和马铃薯淀粉制作出艾草粉丝,以膨润度、煮沸损失率、硬度、色泽为质量评价指标,考察艾草粉丝的品质。结果显示:与对照组相比,添加的艾叶粉可导致艾草粉丝的膨润度显著降低(P<0.05),煮沸损失率与硬度显著提高(P<0.05);而随着艾叶粉添加量的增加,艾草粉丝的硬度表现为先增后减的变化趋势,且L*、a*值逐渐降低,但b*值依次升高(P<0.05)。综合考虑,添加3%艾叶粉的艾草粉丝具有很好的可接受性。更多还原

【Abstract】 Artemisia argyi has unique aroma and characteristics of food and medicine.The potato starch noodle with Artemisia argyi leaf powder(AALP) was investigated by quality evaluation indexes such as swelling degree,cooking loss,firmness and color in this paper.The results showed that the swelling degree of Artemisia argyi noodle(AAN) was reduced significantly when compared with the noodle with free AALP(control),and the cooking loss and firmness of AAN was increased significantly due to the addition of AALP(P<0.05).However,the change trend of the firmness revealed an initial increase and a final decrease.L* and a* values of AAN revealed a gradual reduction,and b* value exhibited a gradual increase(P<0.05).The AAN with 3% AALP had good acceptability after considering above indexes.更多还原