【摘要】 以面粉、紫花苜蓿粉、鸡蛋、盐、水,为主要原料,经搅拌、混合、和面、熟化、切面等工艺而制成面条制品。通过单因素试验和正交试验,得出该面条制品的最佳工艺条件为:紫花苜蓿粉15%,鸡蛋7%,水∶盐=10∶1(质量比),人工和面熟化时间2 h,即可得到表观状态、口味、色泽、韧性等感官品质都较优的面条制品,并研究最佳工艺条件下制得的面条的保鲜情况。更多还原

【Abstract】 The experiment was based on the flour, alfalfa meal, eggs, salt, water, as the main raw material,stirring, mixing, and surface, curing, cutting and other technology to made noodles. Through single factor experiment and orthogonal test the optimal technological conditions for noodle products was obtained alfalfa 15 %,egg 7 %, walter ∶ salt=10 ∶ 1( quality ratio), artificial mixing flour, 2 hour aging time, we could get noodle appearance, taste, color, toughness and other sensory quality was better, the preservation and study prepared under the optimal condition of noodles.更多还原