【摘要】 采用感官评价、蒸煮品质测定和质构分析的方法研究加水量、和面时间、水温和DHA藻油添加量对面条品质的影响。通过正交试验优化面条工艺配方,并测定贮藏期间面条过氧化值的变化。实验结果表明:不同工艺参数对面条品质有不同程度的影响,提高加水量可以显著降低面条的熟断条率,延长和面时间可以改善面条感官品质。2%的DHA藻油添加量使面条具有最高的感官得分。正交试验结果表明:面条的最佳配方为加水量41%、和面时间9 min、水温25℃、DHA藻油添加量2%;添加了DHA藻油的面条在储藏期间过氧化值增加比普通面条要快;面条在储藏过程中总脂肪酸含量、DHA含量与储藏时间呈负相关。更多还原

【Abstract】 Sensory evaluation,cooking quality determination and texture analysis were used to study the effects of water addition,dough forming time,water temperature and DHA algal oil addition on noodle quality. The noodle process recipe was optimized by orthogonal tests and the change in the peroxide value of the noodles during storage was determined. The results showed that process parameters had different effects on the quality of noodles. Increasing the amount of water could significantly reduce the breaking rate of cooked noodles,and prolonging the dough kneading time could improve the sensory quality of noodles. The addition of 2% DHA algal oil gave the noodles the highest sensory scores. The optimal processing tchnology of noodles was as follows:41% of water addition,9 min of dough forming time,25 ℃ of water temperature,and 2% of DHA algae oil addition. The noodles added with DHA algal oil increased the peroxide value during storage faster than the ordinary noodles. The total fatty acid content and DHA content of the noodles were negatively correlated with the storage time.更多还原